I’m overdue for a cheat meal and boy am I glad I used it up on this recipe! This is really, really good! It makes a ton of food too… awh shucks, looks like I have to finish the leftovers!
Yes, it contains oil (sesame oil) and a decent amount of it but if that’s the worst cheat I have lately I think I’m still okay. I didn’t test this recipe out of our kids since it’s on the spicy side.
The original recipe is from A Small Snippet.
Spicy Thai Noodles with Tofu
* 1 package pasta (I used whole wheat spaghetti but I bet it would work well with linguini too)
* 1-20oz block of extra firm tofu, pressed and cubed (I used Trader Joe’s Extra Firm High Protein Tofu)
* 1-2 Tbsp red pepper flakes (I used 1Tbsp and it was nice and spicy but if you prefer more fire, go big!)
* 1/2 cup toasted sesame oil (I KNOW…. BAD!!!)
* 6 Tbsp lite soy sauce
* 6 Tbsp honey (sub agave if you prefer… could work with stevia but I’m not sure)
* 1/4 cup rice wine vinegar
* 1 Tbsp peanut butter (I used smooth)
* 1 tsp freshly grated ginger
* 1 bunch of cilantro, chopped
* 3 large carrots, peeled and shredded
* 3 large green onions, sliced thin
* 1/3 – 1/2 cup unsalted peanuts
* Sesame seeds to top
1. Heat sesame oil and red pepper flakes over medium heat for 2 minutes. Remove from heat, strain out peppers and reserve oil.
2. Whisk together oil, honey, soy sauce, rice wine vinegar, peanut butter and ginger. Add cubed tofu to sauce to marinate while cooking the pasta.
3. Cook pasta according to package, drain when done and set aside.
4. Remove tofu from the sauce with a slotted spoon, cook on high in pasta pot until lightly browned on all sides.
5. Add pasta and sauce to cooked tofu and toss, use tongs.
6. Add cilantro, green onions and carrot to mixture and toss until combined.
7. Serve topped with chopped peanuts.
Tags: Cook, pasta, sesame oil, soy sauce, spicy thai noodles with tofu, Tablespoon, Tofu, vegan thai noodles, vinegar, Wine tasting descriptors