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Peanut butter noodles with tofu
(lemmy.world)
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this post was submitted on 20 Aug 2023
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This looks great! Is this a go-to recipe if you can save the sauce? What are the small round brown balls in it? They look almost like chickpeas.
The round balls are carrots. I got the veggies from a bag of frozen veggies.
I don’t have an exact recipe. When I cook its a bit random.
But basically I cubed and baked tofu in the oven in 200C° for 20 minutes.
Whilst that was cooking I mixed the sauce which was roughly 1 tbsp peanut butter, half a lemon, half a teaspoon of chili powder, soy sauce (unsure of the exact measurements apologies), I think I also added tumeric, ginger powder and a teaspoon of maple syrup (you can substitute this for any sweetener you have on hand). Also feel free to adjust the recipe to your liking and taste. I think I also added some water to the sauce
Then I took some frozen veg and pan fried it. I like to put a lid on the pan and steam the veggies. So its noil.
Whilst it was steaming, I put the kettle on to heat some water and once the kettle was done boiling. I poured it on a pot on the stove and boiled 2 packets of rice noodles for roughly 3-5 minutes.
Then I poured the sauce I mixed with the veggies. Tofu might be done about now. I took it out of the oven and added it to the pan with the veggies. I let the tofu soak into the sauce and mixed it. I let it simmer on low.
Whilst this was happening. I drained the rice noodles and then added it to the pan. I let everything mix and simmer for about 5 minutes before serving.
Hope this makes sense! You can also add rice vinegar instead of lemon and also add sesame seeds and green onions. Sometimes I like to add paprika and cumin into this recipe
Sounds great, do you just throw the tofu in the oven completely plain or give it a corn-starch coating first?
Honestly I just throw it in the oven with nothing and let it bake on its own. I don’t add oil or spices or cornstarch. But coating it with cornstarch will make it more crispier.