RecipeRX

Spiced Peanut Noodles with Roasted Broccoli & Crispy Tofu

Spiced Peanut Noodles with Roasted Broccoli & Crispy Tofu is built to be delicious and practical while aligning with healthy eating principles. Serve with a big side of vegetables and a whole‑grain or legume base for extra fiber, and taste as you go—layering herbs and acids can make low‑salt cooking sing. Always follow your clinician’s guidance for personalized targets.

Vegan
Prep
15m
Cook
30m
Total
45m
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Ingredients

  • 14 oz Firm or extra-firm tofu
  • 1 large head Broccoli florets
  • 1/2 cup Peanut butter (smooth)
  • 1/4 cup Soy sauce (or tamari for gluten-free)
  • 2 tbsp Rice vinegar
  • 1 tbsp Maple syrup
  • 1 tbsp Sesame oil
  • 1 tbsp Sriracha (or other chili sauce)
  • 1 tbsp Ginger
  • 2 cloves Garlic
  • 1/2 tsp Dried red pepper flakes
  • 8 oz Whole wheat noodles (udon or soba)
  • 1 tbsp Sesame seeds
  • 2 tbsp Chopped green onions

Instructions

  1. Preheat oven to 400°F (200°C). Toss broccoli florets with 1 tbsp sesame oil, salt, and pepper. Roast for 20 minutes, or until tender-crisp.
  2. While broccoli roasts, press tofu to remove excess water. Cut into bite-sized cubes and pan-fry in 1 tbsp sesame oil until golden brown and crispy. Set aside.
  3. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, ginger, and garlic. Add a splash of water if needed to thin the sauce.
  4. Cook noodles according to package directions. Drain and rinse with cold water.
  5. In a large bowl, combine cooked noodles, roasted broccoli, crispy tofu, and peanut sauce. Toss to coat evenly.
  6. Garnish with sesame seeds and chopped green onions. Serve immediately.

Nutrition (per serving)

Servings: 2 · Author: RecipeRX