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🌱Tofu + noodles in creamy nut butter sauce🌱
by cookingforpeanuts
🌱Recipe: Press extra liquid from 1-14ouncesblock extra-firm tofu and pat dry. Lower into about 3/four inch cubes and bake at 400F till golden brown, about 20-25 minutes. Cook dinner lo mein or rice noodles as per packet instructions. Reserve 1/four cup noodle cooking water. Whisk: 1/four cup cooking water from noodles, 1/four cup peanut or almond butter, Three tbsp low-sodium tamari, Three tbsp rice vinegar, 1 tsp maple syrup, 1 tbsp minced ginger, 2 minced garlic cloves, 1/four tsp purple pepper flakes, 1/Three cup chopped scallions (white and inexperienced components). ( I saved my sauce oil-free however you’ll be able to add 1 tbsp toasted sesame oil if desired.) Mix sauce with baked tofu and blend. Warmth tofu with sauce on low in saucepan, including desired quantity of noodles into the pan till heated by way of. Add beneficiant squeeze of contemporary lime, chopped roasted peanuts and chili flakes earlier than serving. Salt to style. Serve with veggies.

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