Spicy Peanut Noodles with Crispy Tofu

Vegan or Vegetarian

Yield: 4-6 servings
Prep Time: 30 min
Cook Time: 25 min
Total Time: 55 min

230 grams rice noodles

1/3 cup chopped green onion (+ more for garnish)

4-5 garlic cloves (minced)

1 red bell pepper (julienned)

1 tbs olive oil

3 red chillies (chopped)

1/2 cup broth of choice (divided)*

Some crushed peanuts for garnish

1 tbs ginger (minced)**

3 tbs soy sauce

1 tbs chill garlic sauce

1 tbs oyster sauce***

3 tbs sesame oil

3 tbs peanut butter (crunchy)

1 tbs honey or brown sugar (use brown sugar for the vegan version)

1/2 tsp garlic powder

1 tbs sriracha

1 tbs rice vinegar

Whisk all sauce ingredients together in a medium-sized bowl and set aside.
Cut the tofu into medium sized cubes and put into a bowl. Combine other tofu ingredients and mix together until evenly coated. Air fry the tofu at 375 degrees F for 12 minutes or bake at 375 degrees F for 25 minutes.
While the tofu is air frying/baking, cook the rice noodles according to the package instructions, drain, and set aside.
In a large skillet heat up the olive oil over medium heat. Add the chopped green onion, red chillies, and minced garlic, and cook together for a few minutes.
Add in the bell peppers and 1/4 cup of the broth. Cover and cook for another 2-3 minutes.
Add in the cooked noodles, the other 1/4 cup of broth, and the peanut sauce. Stir and ensure everything is evenly combined.
Top the noodles with the crispy tofu.
Garnish with more green onion, chopped red chillies, and crushed peanuts.
Enjoy!

*For my broth, I like mixing a bit of a vegetable bullion cube with 1/2 cup of the boiling water used to cook the rice noodles

***Use your thumb to measure the piece of ginger before chopping it. 1 tbs of chopped ginger is roughly the size of your thumb.

***Omit the oyster sauce for a vegan version.

Romesco Sauce