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.
