Peanut Tofu with Rice Noodles

Ingredients

• 5 oz thin rice noodles
• 12 oz extra-firm tofu, pressed and cubed
• 1/4 cup natural peanut butter
• 1 tbsp gluten-free tamari
• 1 whole lime, juiced
• 1 tbsp neutral oil such as avocado oil
• 3 cloves garlic cloves, minced
• 2 tsp fresh ginger, grated
• 1/2 medium English cucumber, cut into matchsticks
• 3 stalks scallions, thinly sliced
• 1/2 tsp red pepper flakes
• 2 tbsp roasted peanuts, roughly chopped

Instructions

1. Put a kettle or pot of water on to boil. Place the rice noodles in a heatproof bowl, cover them with the boiling water, and let them stand off the heat for 6 to 8 minutes while you cook everything else — they are ready when a strand bends easily and has no chalky white core.
2. Blot the tofu cubes dry. Heat the neutral oil in a large nonstick skillet over medium-high until it shimmers, add the tofu in one layer, and leave it 4 minutes until the underside is deep golden and lifts cleanly from the pan.
3. Turn the cubes and cook 3 minutes more on a second side. Add the garlic, ginger, and red pepper flakes for the last 45 seconds, stirring so the garlic goes fragrant and pale gold without browning.
4. While the tofu cooks, whisk the peanut butter, tamari, lime juice, and 5 tablespoons of hot water in a bowl. Whisk until it turns from stiff and separated to smooth and pourable — the consistency you want is heavy cream, so add water a splash at a time if it stays thick.
5. Drain the noodles and add them straight to the skillet with the tofu, off the heat. Pour the peanut sauce over and toss with tongs for about 30 seconds until every strand is coated and pale brown.
6. Divide between two bowls and top with the cucumber matchsticks, scallions, and chopped peanuts. Serve right away, while the noodles are warm and the cucumber is still cold and crisp.

Nutrition (per serving)

Calories

826

Protein

39 g

Fat

39 g

Carbs

79 g