PB&T (Peanut Butter Noodles, Broccoli and Tofu)

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chefstef

Prep Time

0
min.

Total Time

30
min.

Servings

What You Need

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1 package extra firm tofu
2 tablespoons olive oil
4 tablespoons sesame oil, divided
1/2 cup soy sauce (prefer natural)
2 Tablespoons grated ginger
2 large cloves garlic, chopped
1 small red onion, sliced thin
1/2 cup peanut butter (prefer natural)
1 Tablespoon hot sauce
1 teaspoon red pepper flakes
1/2 cup water
2 cups broccoli crowns, cut into small bit size peaces
4 cups cooked whole wheat noodles

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Make It

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Cut tofu in half through the longest length to form 2 lean patties. Oil a grill pan or sauté pan with olive oil. On medium high heat brush sesame oil on what will be the bottom side of tofu. Put in pan oil side down. When tofu starts to brown and stick to pan brush oil on the top and then flip. After both sides are golden brown, remove and put on a cutting board and cut into cubes.
In a wok or large sauce pan over medium heat, add 2 Tablespoons of the sesame oil, soy sauce, ginger, garlic and onion. Mix well with a wire whisk. When onion starts to turn translucent, add peanut butter, hot sauce and red pepper flakes. Mix well with a wire whisk. Turn off heat and cover. If mix starts to form clumps, or get too thick, use the water sparingly while mixing to thin out the sauce. Steam broccoli.
Check peanut sauce. If it is too thick, add a little water and mix until smooth. Add tofu and cover tofu completely with the sauce. Add the steamed broccoli and mix. Last, add the noodles. Mix well and serve in bowls.

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Notes

Make this meal quicker: 1. You can use spicy peanut butter to replace the peanut butter, hot sauce and pepper flakes. 2. Substitute ginger soy sauce for the ginger and soy sauce. 3. Use frozen broccoli crowns 4. Use any pasta or rice leftovers for the whole wheat pasta

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