Lemon Peanut Noodles with Crispy Tofu
Flavorful noodles paired with a light, slightly zesty & creamy lemon peanut sauce topped with crisp toasted walnuts and baked tofu.
Ingredients
Lemon Peanut Sauce
- 2 tbsp sesame oil
- 2 tbsp creamy peanut butter
- 1 tbsp tamari or low-sodium soy sauce
- 1 tsp maple syrup or brown sugar
- Zest of ½ lemon
- 2 cloves of garlic, minced
- 1-inch know of fresh ginger, grated
- Pinch of red pepper flakes
Other
- 1 lemon, sliced
- 14 oz. firm or extra-firm tofu, drained, pressed, and cut into 1" cubes
- 5 oz. udon or soba noodles
- ¼ medium-sized head of red cabbage
- 2 carrots, julienned
- ¼ cup toasted peanuts, roughly chopped
- ¼ cup sliced green onion
Instructions
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In a medium-sized mixing bowl, whisk together all sauce ingredients until creamy. Adjust seasoning to taste. Set aside.
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Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Add cubed tofu and toss with a couple drizzles of olive oil and hefty pinch of salt. Bake for 20-25 minutes, flipping halfway, until golden brown and crispy,
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While tofu is baking, cook the noodles according to package directions. Drain and set aside.
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Now prepare the veggies. In a large skillet, heat 1 tbsp of olive oil over medium heat. Make sure oil is distributed evenly across the skillet. Add an even layer of sliced lemons to the skillet. Cook for 2-3 minutes, flipping halfway, until golden brown on both sides. Remove lemon slices from the pan.
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To the lemon-infused oil, add the veggies. Turn heat to medium-high and saute veggies for 3-4 minutes until cabbage begins to soften and carrots are tender. You still want a bit of crunch to your veggies.
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Add the tofu, cooked noodles, and lemon peanut sauce (if sauce has thickened a bit, add 1 tbsp of water). I like using chopsticks to toss everything together, since it's more delicate on the noodles and tofu, preventing any breakage. Make sure everything is nicely coated in the sauce.
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Serve noodles with crushed peanuts and sliced green onion.