I love peanut sauce, it can go with just about all meats and vegetables. Here is my favorite recipe using tofu, vegetables, and gluten-free noodles. Perfect for Meatless Monday...

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook until tender yet firm to the bite, 3 to 5 minutes. Drain. Run cold water over noodles until cool enough to handle. Drain again and transfer to a large bowl. Add 2 tablespoons sesame oil and toss to coat.

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  • Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Slice tofu into approximately ten 1/2-inch slices.

  • Heat 1 teaspoon grapeseed oil in a skillet over medium-high heat. Saute tofu slices until crisp on each side, flipping halfway through, 5 to 7 minutes total. Transfer to a cutting board and chop into cubes.

  • Combine remaining 2 tablespoons sesame oil, peanut butter, tamari, vinegar, agave, garlic, hot water, ginger, and red pepper flakes in the bowl of a food processor. Blend sauce until smooth.

  • Heat remaining 1 teaspoon grapeseed oil in a skillet over medium heat. Add red cabbage and green cabbage. Stir-fry for 2 minutes and remove from heat.

  • Add cooked tofu and stir-fried cabbage to the bowl with the noodles. Pour in 1/2 cup sauce and toss to coat. Add more sauce as desired; thin sauce with additional hot water 1 tablespoon at a time, if necessary.

  • Top with cucumber, carrot, and scallions. Drizzle additional sauce over entire dish as desired.

Cook's Notes:

You can use quinoa spaghetti or gluten-free brown rice in place of noodles.

Feel free to use the sweetener of your choice in place of agave.

You can also substitute 1 tablespoon chile-garlic paste for the red pepper flakes.

If you are not avoiding meat, you can use cooked chicken or shrimp in place of the tofu.

Nutrition Facts

618 calories; protein 16.6g 33% DV; carbohydrates 80.6g 26% DV; fat 26.1g 40% DV; cholesterol 0mg; sodium 1050.9mg 42% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/26/2019
I made this minus tofu because i'm avoiding soy. The peanut sauce was good but if you like spicy I would increase the amount of red pepper flakes. The noodles were sesame heavy and it overwhelmed the noodles a bit in my opinion. I would skip adding the sesame oil to the noodles in the future. Read More
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