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Spicy Peanut Noodles with Broccoli and Curry Tofu Chunks

This recipe works great with Hodo brand curry tofu chunks but you can use any vegan protein you like tempeh, seitan, vegan meat, it’s really hearty and satisfying. Here’s how I do it:

Ingredients

1 small bunch of broccoli cut into florets and steamed till fork tender

4 cloves garlic chopped

1“ grated ginger or 1 tsp ginger powder

3 tbs peanut butter

2 tbs soy sauce

1 tsp sesame oil

2 tbs agave or brown sugar

1 tsp sriracha or gojujiang sauce

1 12 oz package rice noodles

2 scallions chopped fine


In a bowl combine the peanut butter, soy sauce, sesame oil, agave and sriracha and stir, set aside. In a large skillet add a little neutral oil then add the garlic and ginger and a pinch of salt simmer 2-3 mins then add the broccoli and tofu chunks and simmer 5-7 mins. Meanwhile boil the noodles per instructions and when cooked add the noodles to the skillet then add the peanut sauce and a ladle or 2 of the hot pasta water and stir till it’s light and creamy. Serve piping hot garnished with chopped scallions.


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