Creamy Peanut Noodles with Tofu Recipe
creamy peanut noodles with tofu
serves 6-8
ingredients
- 1lb udon noodles
- 1(350g/12oz) package extra firm tofu
- 1 tbsp vegetable oil
- 2 cups shelled edamame, steamed and drained
- 1 red bell pepper, thinly sliced
- 1 medium carrot, peeled and coarsely grated
- 1 cup bean sprouts
- ½ cup smooth peanut butter
- ¼ cup soy sauce
- ¼ cup warm water
- ¼ cup chopped Italian flat leaf parsley
- 2 tbsp rice vinegar
- 1 tbsp fresh lime juice
- 1 tbsp honey
- ½ tsp lime zest
- ¼ tsp Sriracha
- 1/3 cup chopped roasted, salted peanuts
- 2 tbsp chopped Italian flat leaf parsley
- Lime wedges
directions
- In a large pot of boiling salted water, cook udon noodles until tender. Drain and rinse under cold water. Drain again and set aside.
- Cut tofu into 1-inch cubes lay on paper towels to absorb excess moisture. Heat vegetable oil in a medium skillet over medium-high heat. Sauté the tofu for 2-3 minutes on each side to lightly sear the outside set aside.
- For the peanut sauce, combine the peanut butter, soy sauce, water, parsley, rice vinegar, lime juice, honey, lime zest and chili sauce in a blender until smooth.
- In a large bowl, toss together udon noodles, tofu, peanut sauce, edamame, red pepper, carrots and bean sprouts. Mix to coat well. Garnish with chopped peanuts, parsley and lime wedges. Serve immediately.