Easy Peanut Noodles (With Crispy Tofu)

Ingredients

• 8 oz brown rice noodles
• 1 cucumber (spiralized)
• 2 scallions (sliced, for garnish)
• sesame seeds (for garnish)
• 14 oz extra firm tofu
• 1 tablespoon coconut aminos
• 1 tablespoon olive oil
• 1 tablespoon cornstarch
• 1/4 cup peanut butter
• 1 lime (juiced)
• 2 tablespoons coconut aminos
• 2 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 2 teaspoons fresh ginger (grated)
• 1 teaspoon sesame oil
• 2 tablespoons water (as needed to thin)

Instructions

1. 1

   Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. 2

   Cut the tofu into 1" cubes and toss with olive oil, coconut aminos, and cornstarch. Bake for 20-25 minutes, until golden and crispy.

3. 3

   Cook the noodles according to the package instructions. Once cooked, rinse the noodles under cold water to prevent sticking.

4. 4

   Spiralize the cucumber (or use a peeler to slice it into thin ribbons) and dice the scallions.

5. 5

   Make the creamy peanut sauce by mixing together all the ingredients in a small bowl until smooth and creamy. Add more water as needed to achieve your desired consistency.

6. 6

   Toss the cooked noodles and spiralized cucumber in the peanut sauce, then top with crispy tofu, scallions, and a pinch of sesame seeds. Enjoy warm or cold (see notes below)!