Peanut Butter Noodles with Crispy Tofu and Caramelized Cabbage
These quick and easy peanut butter noodles are the perfect weeknight meal! Creamy, savory, and ready in under an hour from start to finish!
Ingredients
Crispy Tofu
- 1 16-ounce block of super-firm tofu, shredded on the large side of a box grater
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon fresh cracked black pepper
Caramelized Cabbage:
- 2 tablespoons vegetable oil
- 1 small head of cabbage (~700g), thinly sliced or shredded with a mandolin
- 4 tablespoons low-sodium soy sauce
- 2 teaspoons agave
- 1 teaspoon fresh cracked black pepper
- 8 cloves fresh minced garlic
- 1 tablespoon toasted sesame oil
Noodles:
- 8 ounces uncooked ramen noodles, or noodles of choice
Peanut Sauce:
- ¾ cup natural creamy peanut butter
- ⅓ cup low-sodium soy sauce
- ¼ cup chili garlic sauce, or sambal oelek
- Juice of 1 small lime (~2 tablespoons)
- 2 tablespoons agave
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
Garnishes (Optional)
- Chili oil
- Fresh minced green onion
- Toasted sesame seeds
Instructions
- Preheat the oven to 400°F.
- Place the shredded tofu in a large bowl and toss with the rest of the crispy tofu ingredients until thoroughly combined.
- Transfer the tofu to a lined baking tray and bake until golden and crisp around the edges, tossing halfway through, 15 to 20 minutes. Set aside.
- While the tofu is in the oven, caramelize the cabbage.
- Heat 2 tablespoons of vegetable oil in a large sauté pan over medium-high heat.
- Once the oil is hot, add the cabbage and season with the soy sauce, agave and pepper.
- Continue to cook, stirring occasionally, until the moisture cooks out of the cabbage and slightly caramelizes around the edges, 15 to 20 minutes.
- Stir in the minced garlic and sesame oil, and continue to cook until the garlic is fragrant, 1 to 2 minutes. Turn off the heat but keep the cabbage in the pan (you’ll toss everything together once the rest of the ingredients are ready).
- Next, cook the ramen noodles according to package directions. Before draining, reserve 1 cup of the cooking water. Drain and add the cooked noodles to the sauté pan with the cabbage.
- For the peanut sauce, whisk or blend all the ingredients (together until smooth.
- Add ¼ cup of the reserved ramen cooking water to the peanut sauce until you reach your desired consistency. I typically end up using the entire cup.
- Over low heat, pour the reserved tofu crumbles and peanut sauce over the ramen and cabbage, tossing to coat.
- Serve immediately with preferred garnishes and enjoy!
Video
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