It’s important to have some quick, go-to recipes that you can rely on.
This is one for me. I can make it with my eyes closed.
It’s easy, healthy and quick making it a win for lunch or dinner.
Here’s what you’ll need:
I use frozen, crushed ginger, but don’t worry if you don’t have that. You can use ground ginger or fresh ginger instead.
The bonus of this recipe is the sauce and tofu hold really well in the fridge so you can have leftovers the next day.
Be sure to use natural peanut butter and real maple syrup for this recipe.
For the noodles, I really like Lotus Millet and Brown Rice Ramen Noodles.
Peanut Noodle Bowl with Tofu
Easy noodle bowl with peanut sauce and tofu
Servings: 2 servings
Ingredients
- 1/2 block tofu
- 1 tsp soy sauce
- 2 cups frozen broccoli
- 1/2 cup natural peanut butter
- 1 tsp grated ginger (or pinch of ground ginger)
- 1/2 cup water, plus more if needed
- 1 Tbs soy sauce
- 1 Tbs maple syrup
- 1 Tbs rice wine vinegar
- 2 blocks brown rice noodles
Instructions
- Cut the tofu into small cubes and place on baking sheet. Sprinkle with soy sauce. Bake at 400 for 20 minutes.
- Steam broccoli while the tofu cooks.
- While tofu and broccoli cook, make the sauce. In a small pan, add all the remaining ingredients, except the noodles.
- Bring sauce to a low simmer, stirring often. Turn the heat to low. Add water if the sauce gets too thick.
- Cook the noodles according to the package directions.
- Put the cooked noodles in a bowl, topped with tofu and broccoli. Spoon peanut sauce over the top.
