Tofu Peanut Noodles
Ingredients
- 8 oz Ramen Noodles, cook as directed to al dente
- 2 tsp coconut oil
- 1 tsp ginger, grated or paste
- 2 tsp garlic, grated or paste
- ½ cup shredded carrot
- 2 green onions, chopped and the whites and greens separated
- ½ block firm tofu, remove the excess water from the block and crumble
Peanut Stir Fry Sauce
- ¼ cup coconut milk solids, do not shake the can and skim the solid out of milk
- ¾ cup peanut butter
- 2 TBSP apple cider vinegar
- 2 TBSP green curry paste, if you red curry paste, if will just be a bit more heat 👍
- 1 TBSP white sugar
- 1 TBSP garlic chili sauce
- 2 tsp dark soy sauce
- 2+ TBSP water
Instructions
- Begin by preparing the Peanut Stir Fry Sauce, by adding all the Peanut Stir Fry Sauce ingredients to a medium sauce and simmer for 5-10 minutes. Set aside once well combined.
- Meanwhile, cook the noodles as directed to al dente and set aside.
- Let's start the Stir Fry, add coconut oil to a large skillet and warm on medium heat. Once warmed, add the ginger and garlic and allow those to get aromatic. Once aromatic, add the green onions and carrot and allow those to sweat out a bit, ~4 minutes.
- Add the crumbled tofu and half the Peanut Stir Fry Sauce and cook for another 4 minutes.
- Add the noodles and the remaining Peanut Stir Fry Sauce and combine all the ingredients together and stir fry for a few minutes.
- Serve warm and enjoy, cheers!
