Creamy Peanut Butter Noodles with Tofu and Veggies
| 1 min read
Total Time:
20 minutes
Prep Time:
5 minutes
Cooking Difficulty:
Medium
Serving Amount
Ingredients
1 Tbsp. olive oil
3 green onions, whites and greens separated, chopped
2 cloves garlic, minced
1⁄2 cup shredded carrots
1 cup sugar snap peas, halved
1⁄4 cup peanut butter
3 Tbsp. soy sauce
1 Tbsp. sambal oelek (chili garlic sauce, can substitute with sriracha)
2 tsp. ginger paste
2 tsp. brown sugar or honey
2 cups cooked pasta (reserve 1 cup pasta water, but you may not need all)
1 cup prepared tofu
Toppings: green onion greens, sesame seeds, lime wedge, crunchy chili garlic
Instructions
Step 1
Heat olive oil in a large pan over medium-low heat. Once hot, add green onion whites and garlic.
Step 2
Once garlic and onions are fragrant, add carrots and sugar snap peas. Increase the temperature to medium and cook until softened, about 5-7 minutes.
Step 3
While veggies are cooking, make the peanut butter sauce. In a bowl, mix peanut butter, soy sauce, sambal oelek, ginger paste, brown sugar and 1/3 cup reserved pasta water. The warm pasta water will allow the ingredients to easily mix.
Step 4
Add sauce mixture to pan with veggies, then add noodles and tofu. Add a little more pasta water at a time, about ¼ cup, if the sauce is too thick.
Step 5
Serve in a bowl with green onion greens, sesame seeds, lime juice and crunchy chili garlic.
