Prep Time: 20 minutes
Cook Time: 45 minutes
6.5 ounces of extra or super firm tofu -- I used House Food's Super-Firm Tofu Cutlet
One (1) tablespoon of coconut oil
Five (5) cloves of garlic, minced
Small piece of ginger, sliced finely
1/2 cup of broccoli, frozen or fresh
1/4 cup of carrots, sliced
1/8 cup of edamame, shelled
1/4 teaspoon of sesame oil
Three (3) tablespoons of soy sauce
Three (3) tablespoons of rice vinegar
1/4 cup of smooth natural peanut butter -- I used Whole Foods' brand creamy peanut butter
Two (2) tablespoons of water
1/2 tablespoon of sriracha -- change depending on how spicy you'd like the dish
Six ounces of ramen noodles -- you can also use udon or rice noodles as well
Two (2) tablespoons of green onions, sliced
One (1) tablespoon of sesame seeds
Preheat oven to 375F degrees.
While the oven is preheating, press out tofu for at least ten minutes. I used paper towels to absorb the liquid and cookbooks for weight on top of the tofu.
After the oven is preheated and your tofu is pressed, slice the tofu into 1/2-inch slices and place on an oiled baking sheet. Bake for 40 minutes.
While the tofu is baking, toss 3 cloves of minced garlic, ginger and the coconut oil into a large frying pan or wok and heat to a medium heat.
Saute the broccoli, carrots, and edamame for about 10 minutes, or until heated through and slightly browned.
In a separate saucepan, begin boiling water to cook noodles. Once you have rolling water, toss in the noodles and cook according to package directions (usually about 5-7 minutes).
In a separate, large mixing bowl, mix together the peanut butter, sesame oil, water, vinegar, soy sauce, and sriracha. Whisk until smooth.
After the tofu is finished baking, toss into the frying pan. Add the noodles.
Slowly pour the peanut butter sauce over the veggies, tofu, and noodles and mix until everything is fully coated.