Peanut Baked Tofu over Thai Noodles
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Cook Time 30 minutes
Servings
people
Ingredients
Tofu
  • 0.5 tablespoon sesame oil plus extra for seasoning noodles
  • 1 tablespoon peanut butter
  • 1 tablespoon maple syrup
  • 1/8 teaspoon red chili flake
  • 1 tablespoon soy sauce
  • 1 lime juiced
  • 8 ounces extra firm tofu
Noodles
  • 1 tablespoon sesame oil
  • 2 stalks scallion chopped
  • 1 cup purple cabbage shredded
  • 2 carrots thinly sliced into rounds
  • 2 cups spinach
  • 6 ounces rice noodles
  • 1 clove garlic minced
  • 1 tablespoon sesame seeds
  • 1/2 cup peanuts
  • 1 cup cilantro
Cook Time 30 minutes
Servings
people
Ingredients
Tofu
  • 0.5 tablespoon sesame oil plus extra for seasoning noodles
  • 1 tablespoon peanut butter
  • 1 tablespoon maple syrup
  • 1/8 teaspoon red chili flake
  • 1 tablespoon soy sauce
  • 1 lime juiced
  • 8 ounces extra firm tofu
Noodles
  • 1 tablespoon sesame oil
  • 2 stalks scallion chopped
  • 1 cup purple cabbage shredded
  • 2 carrots thinly sliced into rounds
  • 2 cups spinach
  • 6 ounces rice noodles
  • 1 clove garlic minced
  • 1 tablespoon sesame seeds
  • 1/2 cup peanuts
  • 1 cup cilantro
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Instructions
  1. Pre-heat oven to 400 degrees and cut tofu into bite-sized pieces.
  2. Whisk together first 6 ingredients and toss with tofu. Spread tofu out on lined baking sheet and bake for 20-25 minutes.
  3. Bring 4 cups of water to a boil and pour over rice noodles. Let sit in water until tender, about 4 minutes. Drain, toss with a little sesame oil and lime juice and set aside.
  4. Heat 0.5 tablespoon sesame oil in a large saute pan and saute scallion.
  5. Add carrot, cabbage and garlic and saute until veggies are tender, about 5 minutes. Add spinach and cook just until it begins to wilt. Remove from heat and add sesame seeds and peanuts.
  6. Split noodles between two bows and top with veggies, tofu, and cilantro. Enjoy!
Recipe Notes

Recipe by Ashley Thomas.