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This is a simple yet flavorful meal to put together and the peanut sauce sounded like a good idea.

Crispy Tofu Over Thai Peanut Udon Noodles [Vegan]

$2.99
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Ingredients

  • 4 tbsp reduced sodium soy sauce
  • 4 tbsp organic peanut butter
  • 1/2 cup vegetable stock
  • 1 garlic clove minced
  • 1 tsp sesame oil
  • Juice of half a lime
  • 1/2 tsp dried ginger
  • Cayenne pepper to taste (optional)
  • 1 6 oz package baked tofu cubed
  • 1/2 can full fat coconut milk
  • 1/2 cup Panko bread crumbs
  • Salt and pepper to taste
  • 3 green onions (green part) chopped, for garnish
  • 9 oz udon noodles
  • 1-2 tbsp each Sesame oil and vegetable oil

Preparation

  1. In a bowl whisk together the soy sauce, peanut butter, vegetable stock, garlic, sesame oil, lime juice, ginger and cayenne until well incorporated.  Set aside.
  2. In a shallow dish place the Panko and season with salt and pepper.  In a second shallow dish pour the coconut milk.
  3. Dip each tofu cube into the coconut milk and then roll in the Panko.  When all cubes are coated put into a saute pan over medium heat with the sesame and vegetable oil.  Allow to brown on all sides. If the Panko does not adhere that is OK- it will form a nice crumb that will be used to top the udon noodles.
  4. As the tofu is cooking place the udon noodles in a pot of water and cook according to package directions.  When done, drain noodles and place in a bowl.  Add the peanut sauce and mix well.
  5. To assemble place noodles on a dish, top with the crispy tofu and any crumbs from the pan.  Top with green onion.

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About The Author

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Lee Khatchadourian-Reese

See My Recipes

Obsessed with healthy, plant-based cooking and eating, Lee Khatchadourian-Reese is the Chief Blogger at The Vegan Version. By day she is a senior executive at a large telecommunications company and by night the Executive Chef of her own kitchen. Lee currently resides in the Philadelphia area with her husband, two children, and pet bulldog, Bertha.

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