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Roasted Tofu with Spicy Peanut Noodles — allergy-safe recipe by Safe Plated

Roasted Tofu with Spicy Peanut Noodles

Crispy roasted tofu served over a bed of refreshing and flavorful spicy peanut noodles. A great plant-based Korean lunch.

20m prep + 25m cook4 servingsSafety: 93/100
Contains peanutContains wheatContains soyContains sesameDAIRY-free
500 cal|25g protein|50g carbs|25g fat|5g fiber

Ingredients

  • 1 block Extra-firm tofu, pressed
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 2 tbsp Cornstarch
  • 8 oz Dried noodles
  • 1/4 cup Peanut butter
  • 2 tbsp Rice vinegar
  • 1 tbsp Honey
  • 1 tsp Sriracha
  • 1 clove Garlic, minced
  • 1 tsp Ginger, minced
  • 2 tbsp Green onions, sliced

Instructions

  1. 1Preheat oven to 400°F (200°C).
  2. 2Cut tofu into cubes and toss with soy sauce, sesame oil, and cornstarch.
  3. 3Spread tofu on a baking sheet and roast for 20-25 minutes, or until crispy.
  4. 4Cook noodles according to package directions.
  5. 5In a bowl, whisk together peanut butter, rice vinegar, honey, sriracha, garlic, and ginger.
  6. 6Add cooked noodles to the bowl and toss with the sauce.
  7. 7Serve roasted tofu over peanut noodles, garnished with green onions.

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