Vegan Asian Peanut Noodles

About This Recipe:

I am a huge fan of peanuts in savory dishes- whether it’s chicken satay with a peanut dipping sauce, or crushed peanuts on top of pad thai, I love the different combinations. I actually much prefer peanuts in savory dishes versus in desserts or candy. One of my favorite dishes to make in the spring and summer is this cold Thai style noodle bowl with a tangy and sweet peanut butter sauce.

This noodle bowl recipe is vegan, but you could definitely substitute the baked tofu for grilled chicken. I’ve made this with tofu and chicken, but probably prefer this dish with tofu. I think these noodles taste the best slightly cold (with warm or room temperature tofu,) and the leftovers somehow taste even better, so I make extra! This has all of your vegetables, protein, and carbs in one, so it’s a colorful and nutritious meal- perfect for a warm day.

Enjoy!

Ingredients (4-6 servings)

-12 oz extra firm tofu (1 package)
-10 oz linguine
-1/4 cup scallions, finely sliced
-10 oz shredded carrots (1 bag)
-10 oz shredded green cabbage (1 bag)
-Vegetable oil
-Salt and pepper

Peanut Sauce
-1/2 cup unsweetened peanut butter
-2 limes, juiced (about 1/4 cup)
-1/3 cup water
-2 tbls chili paste
-2 tbls agave
-1 tbl low sodium soy sauce
-1 tbl rice wine vinegar

Instructions (1 hour)

1. Take the tofu and squeeze out as much liquid as you can (without breaking it.) Pat dry with paper towels and then cut into rectangles that are 1/4- 1/2 inch thick.
2. Arrange the tofu on a well oiled aluminum lined baking sheet. Bake at 425 degrees F for 15-20 minutes, then flip and bake for another 15-20 minutes.
3. In a large pot, bring water to a boil and cook the linguine. Drain well and then set aside.
4. In a large skillet, pour in 1-2 tbls of vegetable oil. Add the scallions and sauté for 5 minutes. Then add in the shredded carrots and cabbage, and cook until tender for about 10 minutes. Season with salt and pepper.
5. In a small bowl, whisk together all of the sauce ingredients.
6. Toss the linguine with the vegetables and 3/4 of the sauce. Then serve with the baked tofu on top and drizzle the remainder of the sauce.


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