Spicy Peanut Tofu & Soba Noodle Stir-fry

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, whisk together 4 tablespoons creamy peanut butter, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon chili garlic sauce, 1 tablespoon maple syrup, 1 inch grated fresh ginger, and 2 minced garlic cloves until smooth.

2. 2

   Cook 8 ounces soba noodles according to package directions, then drain and rinse with cold water to prevent sticking and set aside.

3. 3

   Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat, then add the pressed and cubed 14 ounce extra-firm tofu and cook until golden brown and crispy on all sides, about 8-10 minutes, and then remove from the skillet and set aside.

4. 4

   Add the remaining 1 tablespoon olive oil to the same skillet, then add 1 large thinly sliced red bell pepper and 1 cup julienned carrots, stir-fry for 3-4 minutes until slightly tender-crisp.

5. 5

   Stir in 1 cup shelled frozen edamame and the cooked tofu to the vegetables in the skillet, tossing to combine.

6. 6

   Pour the prepared peanut sauce over the tofu and vegetable mixture, stirring gently to coat all ingredients evenly and heat through for 1-2 minutes.

7. 7

   Add the cooked and drained 8 ounces soba noodles to the skillet with the sauced tofu and vegetables, tossing until the noodles are fully incorporated and coated.

8. 8

   Serve immediately, garnished with 1 tablespoon toasted sesame seeds and 2 sliced green onions.