Peanut Sauce Rice Noodles with Tofu and Veggies

Tuesday night. Election day. Sitting in my jammies, snuggled on the couch, watching the election results.

I was up and at’em this morning, at the polls by 6:20am. I was #3 to arrive – the polls opened at 7am. There was quite the line when by the time the doors opened at 7. When I drove past my polling location just before 1pm, there was no line at all. I didn’t know what to expect! I was glad to get in, get out, and get home to be sure the girls’ hair got done before they were sent off to daycare and school.

I went to work and tied up a bunch of loose ends. With no meetings or patients and 66 degree sunny weather, I treated myself to a half day of PTO. As it ends up, our afterschool nanny wasn’t feeling good, so I quickly grabbed a sandwich before heading for a pedicure. By that point, it was nearly time to pick-up Piper at 3pm.

We quickly ran to the grocery store and then I asked her to take a walk with me in the stroller. She was happy to oblige and we got out to enjoy some sunshine – it was glorious! In no time, it was time to pick-up Shea from the bus and it was straight into the evening grind of workout, shower, and dinner. I’m glad the next 5 days look like similar weather…living COVID-19 life is a bit easier when you can get outside, that’s for sure.

I’ve been pretty underwhelmed with dinner lately. I’ve had some flops – leftovers that I know, sadly, are just going to sit there. Or finally be consumed by Mark. Or the dog.

A recent meal that hit it out of the park? This Peanut Sauce Rice Noodle with Tofu and Veggie recipe. Lots of veggies, tons of flavor. Keep those veggies a bit al dente so you can add some texture and woo, I promise you won’t be disappointed! If you’re looking for other vegetarian and vegan meal and recipe ideas, be sure to check out my latest podcast episode (and don’t forget – if you love what you’re hearing, drop a review on iTunes!). Enjoy!

Peanut Sauce Rice Noodles with Tofu and Veggies

Peanut Sauce Rice Noodles with Tofu and Veggies

Yield: 5 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This peanut sauce is quick and easy, pairing beautifully with gluten-free rice noodles, protein-rich tofu, and colorful veggies!

Ingredients

Main:

  • 14 oz block extra firm tofu, drained
  • olive oil cooking spray
  • 1/4 tsp salt and black pepper, to taste
  • 10 oz dry brown rice noodles
  • 1 head broccoli, cut into florets
  • 2 cups snap peas, halved
  • 1 1/2 cups matchstick-cut carrots
  • 1/4 cup sliced green onions, to garnish

Peanut Sauce:

  • 1/2 cup creamy, natural peanut butter
  • 3 cloves minced garlic
  • 2 Tbsp low-sodium soy sauce
  • 1 Tbsp sriracha
  • 1 Tbsp fresh lime juice
  • 2 Tbsp honey*
  • 1/2 cup warm water
  • 1 Tbsp toasted sesame oil

Instructions

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. After draining, slice the tofu width-wise to create 2 thinner slabs. Using layered paper towels or clean dish towels, gently press the water out of the tofu.
  3. Cut into 3/4-inch cubes and arrange on the baking sheet. Mist with olive oil and sprinkle with salt and pepper. Bake for 30 minutes.
  4. Meanwhile, bring a large pot of water to a rolling boil. Remove from heat and add the noodles. After 3-4 minutes, add the broccoli. After an additional 2 minutes, add the snap peas and a minute later, the carrots.
  5. Meanwhile, whisk together all of the sauce ingredients in a bowl.
  6. Drain the noodles and veggies; return to the pot and add the sauce and baked tofu. Toss well to coat. Serve topped with green onions.

Notes

Recipe adapted from The Twin Cooking Project

*use maple syrup to make vegan

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 565Total Fat: 21gCholesterol: 0mgSodium: 602mgCarbohydrates: 77.0gFiber: 8.8gSugar: 16.0gProtein: 22.0g

Crazy for peanut butter? Check out some other nut butter recipes!

Be well,

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