Noodles with Spicy Tofu and Peanut Butter Soup

Noodles with Spicy Tofu and Peanut Butter Soup

Asian style noodles with spicy tofu and peanut butter soup.

If you are a big peanut butter lover like me, then this recipe is a must try for you. Rich in flavor, creamy, nutritious and so comforting. Perfect for your lunch, dinner and a great option to share with your friends and family.

This is also a dish for spicy lovers, but if you are not, no worries, just don’t use the chili. Filled with healthy fats, protein and carbs, this meal will keep you full for long. You must try it!

• Preparation Time: 5 minutes

• Cooking Time: 10 minutes

• Servings: 2 servings

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Ingredients

1. Tofu:

   200gr firm tofu, shredded

   2 tbsp sesame oil

   2 garlic cloves, minced

   1 tsp dry chili flakes or 1/2 fresh chili pepper

   2 tbsp dark soy sauce

   1 tsp of “Chipotle” misture from Margão or smoked paprika

   black pepper

2. Soup:

   2 tbsp peanut butter

   1 tsp sesame oil

   1 minced garlic

   1 tsp chili flakes

   1 tbsp soy sauce

   1/2 cup almond milk (or any milk of your preference)

   1 cup of water (use the one from the noodles)

3. Other:

   120gr Asian style noodles (or 1 package and 1/2)

   Pak choi cabbage

   Optional: sesame seeds, spring onion (for decoration)

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Preparation:

1. Start by adding the sesame oil, garlic and chili (if you don’t like spicy skip this one) to a frying pan on medium heat. Add then the shredded tofu, soy sauce and the seasoning. Let it cook for about 5-7 minutes, until it gets a nice golden color. Reserve.

2. On the side cook the noodles (follow the instructions on the package). In the same water, you can cook the washed Pak Choi leaves (for about 2-3 minutes). Transfer the noodles into to two individual bowls and reserve the Pak Choi.

3. Now, let’s prepare the soup. Using the same pan as for the tofu, add the sesame oil, garlic, chili flakes and cook it for one minute. Add then the peanut butter, soy sauce and the almond milk. Whisk it gently, and gradually add the hot water from the noodles into the mixture. Keep whisking to get rid of any lumps. Cook it for 2-3 minutes, until you get a nice creamy texture. (adjust the quantity of the water to your taste and texture preference - by adding more water you will get a softer peanut butter flavor and a less creamier texture)

4. Pour the soup into the bowls with noodles, add the tofu and the Pak Choi on top. Decorate with some fresh spring onion and sesame seeds and enjoy!