Ingredients
- 14 oz firm tofu, pressed and cubed
- 2 tablespoons vegetable oil
- 8 oz rice noodles or spaghetti
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon chili garlic sauce (optional)
- 1/4 cup warm water (to thin sauce)
For Garnish
- Chopped peanuts
- Green onions, sliced
- Fresh cilantro
Directions
Step 1:
Cook noodles according to package instructions. Drain and set aside.
Step 2:
Heat oil in a large skillet or wok over medium heat. Add tofu and cook until golden and crispy on all sides. Remove and set aside.
Step 3:
In the same skillet, add garlic and ginger. Sauté briefly until fragrant.
Step 4:
Add bell pepper, carrots, and broccoli. Stir-fry for 3–4 minutes until just tender.
Step 5:
In a bowl, whisk together all peanut sauce ingredients until smooth.
Step 6:
Return tofu to the skillet, add cooked noodles, and pour in the peanut sauce.
Step 7:
Toss everything together until evenly coated and heated through.
Step 8:
Garnish with peanuts, green onions, and cilantro before serving.
