Peanut Butter Tofu Bowls with Soba Noodles

• Produce

  • 2 cups Broccoli florets
  • 1 cup Cabbage
  • 2 cups Cauliflower florets

• Refrigerated

  • 15 oz Tofu, extra firm

• Condiments

  • 2 tsp Chili garlic sauce
  • 1 tbsp Lime juice, freshly squeezed
  • 2 tbsp Maple syrup
  • 1/4 cup Peanut butter, creamy
  • 1/4 cup Soy sauce, low sodium

• Pasta & Grains

  • 1 9.5 ounce package Buckwheat soba noodles

• Baking & Spices

  • 1 Salt and pepper
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 4 tsp Sesame oil, toasted

Found on thesecretingredientis.com

Ingredients

• 15 ounces extra firm tofu, cubed
• 2 cups broccoli florets chopped
• 2 cups cauliflower florets chopped
• 1 teaspoon toasted sesame oil
• 1 tablespoon olive oil
• 1 9.5 ounce package buckwheat soba noodles
• 1 cup shredded cabbage
• 1 tablespoon freshly-squeezed lime juice
• Salt and pepper
• Sesame seeds, for garnish
• ¼ cup creamy peanut butter
• ¼ cup low-sodium soy sauce
• 1 - 2 tablespoons toasted sesame oil
• 2 teaspoons chili garlic sauce
• 2 tablespoons maple syrup

Directions

• Preheat oven to 400 degrees F. Bring a large pot of salted water to boil over medium-high heat.
• Drain the tofu, and press the tofu between two plates to drain all excess water. You want the tofu to be completely dry before baking.
• Line a baking sheet with aluminum foil or parchment paper and lightly spray. Arrange cubed tofu in a single layer on the baking sheet and bake for 20-25 minutes, flipping the tofu after 10 minutes to make sure all sides are baked.
• While the tofu is baking, prepare the sauce. In a small mixing bowl, microwave the peanut butter for 15-20 seconds, until very creamy. Add the soy sauce, 1 tablespoon of the sesame oil, chili garlic sauce, and maple syrup to the bowl and whisk until well combined. Taste, and if desired, add the additional 1 tablespoon of toasted sesame oil to the bowl.
• Once the tofu is baked, add to a large bowl with ⅓ cup of the peanut butter marinade. Toss well to coat the tofu, and place the bowl in the refrigerate while preparing the rest of the ingredients. Set the rest of the marinade that you havent used aside.
• Arrange the broccoli and cauliflower florets onto the baking sheet and toss with 1 teaspoon toasted sesame oil and 1 tablespoon olive oil. Season with salt and pepper, and roast at 400 degrees F for 10-15 minutes, until tender.
• In a small bowl, toss the chopped cabbage with the lime juice and a little bit of salt.
• While the vegetables are roasting, place the soba noodles into the pot of boiling water and cook for about 4 minutes, or until package directions say. Drain and rinse with cold water, then toss the noodles with 1 tablespoon of the peanut butter marinade.
• Heat the remaining peanut butter marinade in a small skillet over medium heat. Add the tofu to the skillet and cook until crispy and golden brown, about 3-4 minutes.
• Divide soba noodles between bowls, top with a scoop of the tofu, roasted vegetables, cabbage, and a spoonful of sesame seeds.