Here’s an idea for a quick and tasty meal but still a bit different from usual pasta and a sauce. If you don’t have rice noodles you can of course replace them with any noodles of choice. However, the most important thing that I never skip and really recommend when doing almost anything with tofu is marinating it. It really makes a difference so make sure you do that. I wasn’t a fan of tofu before but then I realized how easy it is to change it’s bland taste and today I really love it. When it comes to peanut butter, well, it goes so good with savory meals. That is the beauty of plant based cooking, you just start to experiment more and discover new combinations of food you’ve never imagined before. At least that was my case, but even if you simply like to try new things, plant based recipes can really inspire and surprise you.
INGREDIENTS:
200 g tofu
2 tbs olive oil
1 tbs soy sauce
1 tbs tomato paste
1/2 tsp sweet red paprika
1/2 tsp garlic powder
1/2 tsp salt
pinch of pepper
200 g rice noodles
150 g peas
1 tbs tomato sauce or paste
3 tbs smooth peanut butter
200 ml oat or rice milk
METHOD:
Cut tofu in small squares. In a bowl mix olive oil, soy sauce, tomato paste, sweet paprika, garlic powder, salt and pepper. Add tofu, cover completely with the mixture and leave to marinate while you prepare the rest. Prepare two saucepans (one for rice noodles and one for peas) with salted water and bring to a boil. When water starts to boil add noodles and peas and cook both until soft. When cooked, drain and set aside. Place prepared tofu in a pan on a medium heat and cook for few minutes, stirring occasionally until it gets slightly brown on each side. Then add tomato paste, peanut butter and slowly pour milk. Stir until you get a smooth sauce without any lumps. Add peas and rice noodles and mix to cover completely with the sauce. If needed, adjust the taste with a pinch of salt (I didn’t since my peanut butter was a bit salty).
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