This recipe comes from Thug Kitchen, an amazing and hilarious plant based cookbook, aimed at the not-so-easily-offended crowd. The original version called for tempeh, but I used tofu – because it was what I had. Chicken would also be a good option, if meat is your thing. It is easy to throw together, and some parts can be made ahead of time, and stored in the fridge for an easy late night dinner (the peanut sauce and tofu.)
And the LEFTOVERS… they are so good cold, straight out of the fridge the next day.
Tofu Peanut Noodles with Blanched Kale
- 1/2 cup of creamy peanut butter
- 1/2 cup warm water
- 1/4 cup rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons lime juice
- 2 teaspoons soy sauce
- 1 teaspoon of maple syrup or agave syrup
- 1 teaspoon chili-garlic paste or Asian-style hot sauce
Noodles & Veggies
- 12 ounces noodles (I used buckwheat soba noodles)
- 6 cups of kale, sliced into bite-sized pieces
- 1 teaspoon of avocado oil, grapeseed oil, or refined coconut oil
- 8 ounces of tempeh, tofu, or chicken
- 1 teaspoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 1/2 cup sliced green onions
Whisk the peanut butter and warm water together first. Then add other ingredients and whisk well. This can easily be made ahead of time and stored in the fridge for a quick dinner later, just be sure to give it another stir before you serve.
Noodles & Veggies
Cut tofu (or chicken) into small pieces and fry in a pan with your high heat oil of choice. Add garlic, ginger, soy sauce, and rice vinegar.
Cook the noodles according to the directions. During the last 30 seconds, drop the kale in the water. Move noodles and kale into a strainer, and rinse with cold water to stop the cooking.
Mix noodles with kale and tofu into your bowl first, then add peanut sauce and mix it up well. Top with green onions and serve!