Peanutty Tofu and Rice Noodles
Garlicky Green Beans
Ingredients
- 2 (14-oz) pkg extra-firm tofu
- 2 Tbsp canola oil
- 2 (8-oz) pkg rice noodles
- 1 cup peanut butter
- ½ cup soy sauce
- ¼ cup dark sesame oil
- 2 Tbsp rice wine vinegar
- 2 Tbsp lime juice
- 4 cups finely shredded cabbage
- 3 carrots, grated
- 1 cup chopped fresh cilantro
- ½ cup roasted, salted peanuts
Instructions
- Wrap tofu in a kitchen towel or several layers of paper towels; place a heavy skillet on top. Let stand 15 minutes to remove excess moisture. Cut into cubes.
- Cook tofu in hot canola oil in a large skillet over medium-high heat 4 minutes or until golden brown, stirring often.
- Cook noodles according to package directions.
- Whisk together peanut butter, soy sauce, sesame oil, vinegar, and lime juice in a bowl.
- Toss together tofu, cabbage, carrots, and cilantro in a large bowl. Drizzle with peanut sauce.
Side Dish Ingredients
- 3 cloves garlic, minced
- 2 Tbsp canola oil
- 1½ lb green beans, trimmed
Side Dish Instructions
- Cook garlic in hot oil in a large skillet over medium-high heat 1 minute.
- Add green beans; cook 5 minutes or until beans are tender.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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