crispy tofu with peanut butter noodles

This recipe is a game changer for those who think they don’t like tofu. Lightly panfried to crispy golden perfection, it’s paired with cucumber and carrot and tossed in a tangy peanut sauce featuring healthy fats.

Yield 6 servings • Prep Time 15 minutes • Cook Time 30 minutes

1 (14oz) container extra-firm tofu

1 lb brown rice spaghetti or rotini

2 tbsp cornstarch

¼ cup canola oil

4 tbsp peanut butter

2 tbsp reduced-sodium soy sauce

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp minced garlic

2 cups grated carrots

2 cups sliced cucumber

Sriracha (optional), to serve

Lime wedges, to garnish

1. Drain the tofu and cut into cubes. Gently press with paper towel to remove as much liquid as possible without breaking the pieces.

2. In a large (5½- to 7¼-quart) Dutch oven, cook the brown rice pasta according to the package directions. Reserve ¼ cup of the cooking liquid, drain, and set aside. Wipe out the Dutch oven.

3. In a medium bowl, toss the cubed tofu with cornstarch. Return the Dutch oven to the stove top, add the canola oil, and heat over medium heat. Once hot, add the tofu and cook, turning frequently, for 10 to 12 minutes or until the tofu is crispy and golden on all sides. (This may need to be done in batches to avoid overcrowding the pan.)

4. While the tofu is cooking, prepare the peanut sauce. In a small bowl, whisk together the peanut butter, soy sauce, vinegar, sesame oil, garlic, and reserved pasta water. Continue to whisk until sauce is completely smooth.

5. Pour the sauce over the cooked pasta and toss well to coat. Serve the pasta with the crispy tofu, grated carrots, and sliced cucumber. Top with Sriracha, if desired, and a wedge of lime.

TIP For extra crispy tofu, dice and drain overnight in the refrigerator.

NUTRITION PER SERVING

Calories 496 • Total Fat 32g • Saturated Fat 4g • Cholesterol 0mg • Sodium 376mg • Total Carbohydrate 25g • Dietary Fiber 6g • Sugars 1g • Protein 34g

CRISPY TOFU WITH PEANUT BUTTER NOODLES