Peanut Tofu Noodle Bowl

Instructions

1. Slice tofu in half and place on top of a clean kitchen towel. Place another clean kitchen towel on top of sliced tofu. Place a flat surface (such as a stack of cookbooks or heavy cutting board) on top dish towel with tofu for 10 minutes. This helps to remove water from tofu and make them extra crispy when cooked!

2. Make the peanut sauce: whisk together tamari or coconut aminos, rice vinegar, peanut butter, honey or maple syrup, sesame oil, and ginger. If the mixture is too thick, add in a splash of water.

3. Add half of the peanut sauce to a large bowl and set aside.

4. After tofu has drained, slice each half into equal sized 2-inch cubes. Carefully add to bowl with half the peanut sauce and stir gently to combine and marinate. Let sit 5-10 minutes.

5. Cook tofu. Heat a large non-stick skillet over medium heat. Add a drizzle of sesame oil. Add tofu to the pan and cook for 30-60 seconds per side, or until golden and crispy. Remove from pan and set side. You may have to cook tofu in batches, as to not crowd the pan!

6. While tofu cooks, add Pacific Foods® Organic Mushroom Broth to a large pot. Bring to a boil and stir in soba noodles. Cook for 6 minutes, add bok choy and bean sprouts, and cook for 1 more minute. Drain noodles and vegetables.

7. Prepare your bowls: add cooked soba noodles, bok choy, bean sprouts, tofu, bell pepper, and red cabbage to two large bowls. Sprinkle with red chili and peanuts and drizzle with lime juice and additional peanut sauce. Enjoy!