Spicy Peanut Noodle Bowls with Tofu and Broccoli

 

Serves 4

Ingredients:

1 block of tofu, patted dry and cubed

1 head of broccoli (about 3 to 4 cups of florets), steamed ( I steam them in the microwave)

8 oz cooked whole wheat pasta or soba noodles

1/4 cup unsalted roasted peanuts

Sauce:

- 1/3 cup water

- 3 tbsp soy sauce

- 2 tbsp rice wine vinegar

- 3 tbsp peanut butter

- 1 inch of ginger

- 4 cloves of garlic

- 1 tbsp honey

- 2 tsp crushed red pepper flakes

 

Put all sauce ingredients except crushed red pepper flakes in a blender ( can also chop garlic and ginger and whisk together).  Blend until smooth, then add crushed red pepper flakes. Set aside.

 

Heat a large pan over high heat. Spray with cooking spray, and add tofu when pan is very hot. Pan fry for about 5 minutes on first side, then flip cubes so they can brown on other sides. Let them sit each time you flip them rather than shaking or stirring the pan.

When tofu is browned, add 1/3 of the peanut sauce.

Once sauce thickens, add broccoli florets, whole wheat pasta and half of the roasted peanuts.

Toss to combine and serve! Garnish each bowl with remaining roasted peanuts.

 

  Enjoy!