I created this recipe because I was craving peanut butter and noodles. I was wanting to make something epic and delicious that my entire family would love and would want to eat. I combined vegetables with soba noodles (that I had on hand) and peanut butter and it turned out to be delicious. We devoured the entire thing. I was so pleased that it turned out amazing. There are a few steps but nothing complicated. I will walk you through them.
1 block of extra firm tofu, pressed and cut into cubes
2 tbsp coconut oil (optional)
pinch of salt
1/2 tsp cumin powder
1 box of soba noodles
1/2 cup of peanut butter ( I used organic runny peanut butter but use what you have)
4 tsp soy sauce
2 tbsp sriracha
zest of 1 lime
juice of 1 lime
1/2 cup parsley or cilantro, chopped
1 small bag of mixed Asian stir-fry vegetables ( I used the one with bell pepper, edamame, water chestnut, snap peas, onions, carrots, and broccoli)
1/4 cup peanuts, roughly chopped
- Preheat a large iron skillet or non-stick skillet over medium heat with the coconut oil.
- In a bowl combine the cumin, peanut butter, soy sauce, lime zest and juice, parsley/cilantro, salt, and pepper. You might need a little water to thin it out to make more of a sauce than a paste. I like it to coat the pasta well. I don’t make it to runny. I add just enough water to slightly thin it out to a thick drizzle consistency. set aside.
- Bring a large pot of water to a boil and add the soba noodles. let cook until tender. drain and set aside until needed.
- When the pan is hot add your tofu and cook on all sides until golden brown. Remove from the heat and set aside.
- Add the mixed stir fry veggies to the same pan and cook until heated through. Add the tofu back in and all of the sauce. Toss to coat well. Cook this for about 2 minutes.
- Add the soba noodles and using tongs toss to coat well in the sauce. When the noodles are well-coated remove from the heat and place in a serving dish and top with the chopped peanuts. Serve and enjoy!