Fiery Peanut Tofu Stir-fry with Soba Noodles

Ingredients & Substitutes

Instructions

1. 1

   Press 1 block (14 ounces) of extra-firm tofu, then cut it into 1-inch cubes and set aside.

2. 2

   Whisk together 0.5 cup creamy peanut butter, 0.25 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon maple syrup, 1-2 teaspoons sriracha, 1 tablespoon grated fresh ginger, and 2 cloves minced garlic in a medium bowl to create the sauce.

3. 3

   Cook 200 grams of soba noodles according to package directions, then drain them and rinse with cold water to prevent sticking.

4. 4

   Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat, then add the cubed tofu and cook for 7-10 minutes until golden brown and slightly crispy, flipping occasionally.

5. 5

   Add 1 large red bell pepper, thinly sliced, and 2 cups broccoli florets to the skillet with the tofu and stir-fry for 3-5 minutes until the vegetables are tender-crisp.

6. 6

   Pour the prepared peanut sauce over the tofu and vegetables, tossing gently to coat everything evenly, and cook for 2 minutes until the sauce has slightly thickened.

7. 7

   Add the cooked soba noodles to the skillet and toss everything together until the noodles are well coated with the sauce.

8. 8

   Serve immediately, garnished with 3 chopped green onions and 0.25 cup chopped roasted peanuts.