It is no secret that Thai food could be my most favorite ever, so when I saw this on google reader, I immediately starred it. It wasn’t until I printed out the recipe that I saw it had tofu in it – and I have never cooked with with it, ever. I mean, I am no tofu snob, I did eat it at PF Changs once, so what the heck! To my surprise, me and Mike LOVED this dinner! Love when that happens!
7 oz Rice noodles
2 tsp peanut oil, divided
salt & pepper, to taste
1 package firm tofu, cubed
1 cup shelled frozen edamame
1 cup snap peas
2 garlic cloves, minced
2 cup coleslaw mix, divided
2 green onions, sliced + more to garnish
1/4 cup peanuts, chopped
1/4 cup rice vinegar
1/4 cup low sodium soy sauce
4 tsp granulated sugar
2 Tbsp natural peanut butter
2 Tbsp water
2 tsp chili garlic paste
Preheat oven to 425 F. Dice the tofu and lightly spray with cooking oil. Season with salt and pepper. Place tofu on a baking sheet lined with tin foil and bake for 25 minutes, turning once.
Soak or cook noodles according to package directions.
Add all sauce ingredients into a microwave-safe bowl. Microwave for 20-30 seconds, then whisk until smooth. Set aside.
Heat an electric wok to 375 degrees (or heat a large skillet on high) and add peanut oil. Once the oil is hot, add in edamame, snap peas, asparagus, and garlic. Cook, stirring frequently until vegetables are tender. Add in 1 cup of the coleslaw mix.
Push the veggies to one side of the wok and add the egg to the opposite side. Scramble the egg until cooked and mix in with the veggies.
Add cooked tofu and green onion, as well as the cooked noodles to the wok. Pour sauce into wok and toss all ingredients to combine.
Serve garnished with chopped peanuts and 1/4 cup raw coleslaw mix. Add extra sliced green onions , if desired. Yield: 5 servings (about 1 1/4 cup each).