I can already tell as I sit down to write this that the words aren’t gonna flow today. Don’t you hate that?! I guess I’ll just talk about this recipe since talking about food never fails to get my mouth going 🙂
Typically when I make peanut noodles I buy that package where everything comes with it and you just boil the noodles, add them to the sauce, and add anything else you want like scrambled eggs, chicken, or crushed peanuts.
I’ve been wanting to experiment with more vegan food (hopefully a post coming about that soon!) and I’m so excited to say that this recipe is 100% vegan with NO ingredients you can’t pronounce!
Peanut Butter & Company was kind enough to send me some jars of peanut butter to use and it’s amazing in this dish! I only used about a half a tablespoon of The Heat is On because I’m a total wimp when it comes to spice. You could add a whole tablespoon (or 2? you crazy) if you reallyyy like your mouth to be on fire! Alternately, if you don’t have The Heat is On you could just add chili powder, cayenne peppers, and paprika to the peanut sauce.
This is so tasty and one of my go-to meals for a quick dinner. It’s done in 30 minutes and you’ve got a complete balanced meal on your plate – carb from the noodles, protein from the tofu, and veggies from the broccoli!
- 3 tbsp almond milk (could use coconut milk)
- 1 1/2 tbsp soy sauce
- 2 tsp sesame oil
- 6 tbsp PB&Co peanut butter (I used 5.5 tbsp Smooth Operator, .5 tbsp The Heat is On)
- pinch of salt
- 1 tbsp sugar
- 1 tsp fresh ginger
- 6 oz Japanese wheat noodles
- 3 cups broccoli
- 1 package tofu, extra firm
- 2 tsp sesame oil
- 2 tsp soy sauce
- Drain tofu and cut it into bite size pieces. Place them under a paper towel with something heavy over them (I used a stack of magazines). Keep changing the paper towel when it gets saturated.
- Meanwhile, make the peanut sauce by combining the almond milk, sesame oil, soy sauce, peanut butter, salt, sugar, and ginger. I microwaved mine for about 10 seconds to melt the peanut butter. Whisk it together until evenly distributed.
- Once tofu is significantly drier heat a pan over medium heat and add sesame oil. Add the cubed tofu and splash some soy sauce over it. Keep rotating them until each side is browned, about 15 minutes. It will sputter!
- Cook broccoli by either boiling it or steaming it. I steamed mine with a bamboo steamer I found at the store. Drain the broccoli and cook noodles (mine only cook for 2 minutes). Once they are done, drain them reserving at least a cup of pasta water and add the noodles to a large skillet or wok. Add the tofu, broccoli, and peanut sauce and stir to combine. If it's too thick, add pasta water until it reaches your desired consistency.
- Scoop onto plates and top with crushed peanuts and shredded carrots. Enjoy!