THAI FRYIN’ TOFU NOODLES
Tofu is an excellent addition to your plate, whether you are a regular meat eater or not. Tofu contains 10 grams of protein in a 3/4-cup serving, which makes it an awesome plant protein source. Tofu provides you with a boatload of nutrition including calcium, manganese, iron, and all the essential amino acids your body needs. Whether you are already a tofu lover or never got off the fence, give this tasty and simply nutty recipe a try!
Equipment
- Air Fryer
Ingredients
- 1 pound block of extra firm tofu
- ¼ teaspoon red pepper flakes
- ½ teaspoon sesame seeds
- ¼ cup peanuts crushed
- 4 green onions chopped
- 8 ounces whole wheat thin spaghetti or udon or soba (gluten-free noodles)
PEANUT GINGER SAUCE
- ¼ natural peanut butter
- ¼ cup low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons honey
- ½ teaspoon chili paste
- 1 tablespoon rice vinegar
- 2 garlic cloves minced
- ½ teaspoon fresh ginger minced
- 1/2 teaspoon fresh ginger
- 2 tablespoons freshly squeezed lime juice
- Garnish: extra sesame seeds and red pepper flakes if desired
Instructions
- Press tofu either in a tofu press; or place on a clean kitchen towel on top and bottom of tofu block. Place a heavy pan on top (an iron cast skillet or pot is great; anything heavy). Let sit for at least 30 minutes.
- Whisk all the peanut sauce ingredients together in a deep bowl until combined. Set aside until ready to use.
- Slice tofu into cubes. Sprinkle tofu with red pepper flakes and sesame seeds, stirring well to get on all sides.
- Preheat the air fryer for about 2 minutes at 400 degrees. Lightly spray all sides of tofu and fry for about 8 minutes, stirring twice during cooking time.
- Meanwhile, prepare the noodles according to the package directions. Drain and place in a serving bowl with prepared sauce, keeping warm.
- Add tofu, crushed peanuts, and green onions. Stir well to combine. Garnish with peanuts, green onions, red pepper, and sesame seeds, if desired. Serve with a side salad or your favorite veggie. Makes 2 servings.
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