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Home / Creamy Peanut Butter Noodles with Tofu and Veggies

Creamy Peanut Butter Noodles with Tofu and Veggies

These gingery and lightly spicy noodles get their creaminess from healthy fats in peanut butter. Sugar snap peas and shredded carrots add a nice crunch and boost the fiber and antioxidants content. For an easy plant-based protein, these noodles feature pre-made tofu which can easily be substituted with edamame or crunchy chickpeas. Simply get garlic and green onion whites fragrant in olive oil, soften the veggies, mix the sauce, combine noodles and tofu and garnish. Enjoy!

Serves: 2

Difficulty: Medium

Prep time: 5 minutes

Total time: 20 minutes

Ingredients

  • 1 Tbsp. olive oil
  • 3 green onions, whites and greens separated, chopped
  • 2 cloves garlic, minced
  • ½ cup shredded carrots
  • 1 cup sugar snap peas, halved
  • ¼ cup peanut butter
  • 3 Tbsp. soy sauce
  • 1 Tbsp. sambal oelek (chili garlic sauce, can substitute with sriracha)
  • 2 tsp. ginger paste
  • 2 tsp. brown sugar or honey
  • 2 cups cooked pasta (reserve 1 cup pasta water, but you may not need all)
  • 1 cup prepared tofu
  • Toppings: green onion greens, sesame seeds, lime wedge, crunchy chili garlic

Instructions

  1. Heat olive oil in a large pan over medium-low heat. Once hot, add green onion whites and garlic.
  2. Once garlic and onions are fragrant, add carrots and sugar snap peas. Increase the temperature to medium and cook until softened, about 5-7 minutes.
  3. While veggies are cooking, make the peanut butter sauce. In a bowl, mix peanut butter, soy sauce, sambal oelek, ginger paste, brown sugar and 1/3 cup reserved pasta water. The warm pasta water will allow the ingredients to easily mix.
  4. Add sauce mixture to pan with veggies, then add noodles and tofu. Add a little more pasta water at a time, about ¼ cup, if the sauce is too thick.
  5. Serve in a bowl with green onion greens, sesame seeds, lime juice and crunchy chili garlic.

Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family. For more recipes and health information, visit ahealthiermichigan.org.