Spicy Peanut Noodle Bowl
- If your tofu isn’t already pressed, remove the tofu from the package and wrap it in a towel. Place a heavy object on it and let it sit for at least half an hour. (Note: this will obviously change the total time to make to 1 hour, so if possible, buy already pressed tofu). Once pressed, cut into small cubes.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Toss the tofu in starch, oil, and garlic powder. Place on the baking sheet leaving space between the cubes.
- Chop up the broccoli into small florets. Toss in 1–2 tsp of oil and a pinch of sea salt. Add the broccoli to the same baking sheet as the tofu. Roast for 10 minutes.
- Flip the tofu cubes. Roast 10 more minutes (or until golden brown on the outside). The broccoli needs about 15 minutes total to cook so you may need to take the broccoli out before the tofu is done.
- While the tofu and broccoli are in the oven, bring a medium pot of water to a boil. Add the pad thai noodles. Optionally, add a splash of oil to the pot once the noodles have been added (I find this helps prevent the noodles from sticking together). Give the noodles a small stir and then follow the package instructions for cooking.
- Prepare the sauce. Add all the sauce ingredients to a food processor and blend until smooth. If you like things on the spicier side, add more sriracha. Start with ½ cup of water to thin the sauce out but you may choose to add ¼ cup more for a thinner consistency.
- Once the noodles are done, drain the water and add the noodles back to the pot. Then add the tofu and broccoli. Pour the sauce over the noodles and toss.
- Dish the noodles out between 3–4 bowls and garnish with green onion.
- Best enjoyed fresh
Robin is the creator of the blog Greens, Eggs, and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!