Creamy Vegan Peanut Butter Noodles with Tofu
Vegan Udon Noodles, Creamy Peanut Butter Sauce served with Tofu
Ingredients
- 8 oz Noodles I used Ka-Me Udon Stir Fry Noodles
- 1/3 cup Peanut Butter
- 3 Tablespoon soy sauce I used Kikkoman
- 1 1/2 Tablespoons Maple Syrup
- 2 Teaspoons Sesame Oil
- 1 Block/Package Tofu I used super firm tofu
- 1 Tablespoon Cornstarch
- 1/2 Teaspoon Salt
- 3 Colves Minced Garlic
- 1 Medium Carrot
Instructions
- Prepare your noodles. I used Ka-Me Udon Stir-Fry Noodles and microwaved them for 90 seconds.
- Prepare your tofu. If you need to press your tofu, now is the time. I used super firm tofu that did not require any pressing. I chopped the tofu into manageable chunks, and it was ready.
- Prepare your garlic and carrots.
- Make The Peanut Butter Sauce. Combine peanut butter, soy sauce, maple syrup, and sesame oil.
- Combine tofu, cornstarch, and salt, then toss until tofu is coated evenly.
- Add neutral oil to a cast-iron/non-stick pan/skillet on medium-high heat. Cook tofu until it is to your liking. Remove from heat and set aside.
- Add more neutral oil to the pan/skillet, then add garlic and fry until aromatic.
- Add carrots and cook for another 1-2 minutes or until carrots are to your liking. I prefer mine to be slightly crispy.
- Add noodles, tofu, and peanut sauce, then continue to cook until everything is hot.
- Remove from the heat, stir, and plate. You can add more peanut sauce and top with green onion if you like, I did. Enjoy and be full!