Thai Noodles with Broccoli, Crispy Tofu, and Spicy Peanut Sauce

 

Mhm. You heard me. Super delicious and super easy to make. Don't be daunted by the recipe, it's just a few simple steps. Replace the tofu with chicken if you'd like, but it's really not necessary. If you like Asian food you'll love this. Now if you'll excuse me I'm going back for seconds :)

Thai Noodles with Broccoli, Crispy Tofu, and Spicy Peanut Sauce

Serves 4

8 ounces rice noodles

1 pound extra firm tofu
   oil for pan-frying

6 tablespoons soy sauce
4 tablespoons natural peanut butter
4 tablespoons vegetable broth (or water)
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon lime juice
1 tablespoon chili-garlic sauce

2 tablespoons peanut oil
3 cloves garlic, minced
3 thin slices ginger, minced
1 head broccoli, cut into small florets
4 tablespoons water
½ bunch cilantro, chopped
3 green onions, sliced thin

Cook the noodles to the manufactures specifications, then cool them under cold water; drain and set aside.

Dice the tofu and pat it dry. Heat about ¼ inch oil in a large skillet over medium-high heat and brown the tofu. Transfer the tofu to absorbent paper and set aside.

Combine the sauce ingredients in a small bowl: The soy sauce, peanut butter, vegetable broth (or water), brown sugar, cider vinegar, lime juice, and garlic-chili sauce. Whisk together and set aside.

Combine the peanut oil, garlic, and ginger in a skillet that is large enough to hold all of the ingredients, them place it over high heat. Stir the garlic and ginger in the oil, when it begins to change color add the broccoli. Cook the broccoli for a few minutes while stirring, then add the pan-fried tofu, and 4 tablespoons of water. Cook these ingredients for just a minute or so then add the cooked noodles. Stir the noodles until they are hot, then add the peanut sauce. Continue to stir for another minute or so the heat the sauce.

Remove the pan from the heat and stir in the cilantro and green onion.

#accidentallyvegan