Noodles with Peanut Sauce and Baked Garlic Chili Tofu

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This Noodles with Peanut Sauce and Baked Garlic Chili Tofu dish is a perfect balance of creamy, spicy, and savory flavors. The crispy tofu, baked to golden perfection, pairs beautifully with the rich and slightly sweet peanut sauce, while the fresh veggies add crunch and brightness to the dish. I

Ingredients:

For the peanut sauce:

  • 1/2 cup peanut butter (creamy or chunky)
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1-2 tbsp maple syrup or honey
  • 1-2 cloves garlic, minced
  • 1/2 tsp ginger, grated
  • 1/2 cup warm water (adjust for consistency)

For the baked garlic chili tofu:

  • 1 block firm tofu (pressed and cubed)
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tbsp chili garlic sauce
  • 1 tsp maple syrup or sugar
  • 2 cloves garlic, minced

For the noodles:

  • 8 oz noodles (rice noodles, soba, or spaghetti)
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 2 green onions, chopped
  • Sesame seeds and cilantro (for garnish)

Instructions:

  1. Prepare the tofu: Preheat the oven to 400°F (200°C). In a bowl, whisk together soy sauce, olive oil, chili garlic sauce, maple syrup, and minced garlic. Toss the tofu cubes in the marinade and spread them on a lined baking sheet. Bake for 25-30 minutes, flipping halfway through, until crispy and golden.
  2. Cook the noodles: Prepare noodles according to package instructions. Drain and set aside.
  3. Make the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, and grated ginger. Slowly add warm water, whisking until smooth. Adjust seasoning to taste.
  4. Assemble the dish: Toss the cooked noodles in the peanut sauce until evenly coated. Serve the noodles topped with baked garlic chili tofu, cucumber, carrot, and green onions. Garnish with sesame seeds and cilantro.

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