Spicy Peanut Noodles Stir Fry with Tofu! Vegan + GF!
Another week of quarantine and practicing physical distancing (We use this term instead of social distancing because social distancing implies that we are to distance ourselves socially, when really we should maintain social contact but not physically).
For more information about the COVID-19, click HERE. For a guideline to food during this time, click HERE. And for a prayer for everyone going through this time, in need of hope or motivation, click HERE.
This week we have a fun, tasty, and filling dish: Spicy Peanut Stir Fry Noodles! Like most of our recipes, this dish is vegan AND gluten free! It can be made with perishables AND non perishables (substitutions will be below the recipe).
We’re using a ton of fun ingredients that will keep your meals tasty and colorful, while keeping you busy during this time you have at home!
Stir fry dishes can be a fun way to throw in your favorite meats, veggies, and spices all together into one pot. There are so many variations and substitutions with this dish, anyone and everyone can enjoy it regardless of your dietary restrictions!
We’re using rice noodles that are vegan AND gluten free! But if you don’t have rice noodles, you can substitute spaghetti noodles, linguini pasta noodles, or udon noodles. This also works with brown rice, white rice, and quinoa! Anything you can find in your cupboard, throw it in–this is truly a meal from the walls of your pantry!
Now…lets get to that recipe!
- 1 1/2 tbs Peanut Butter
- 2 1/2 tbs Soy Sauce
- 1 tsp Sesame Oil
- 1 tsp Rice Wine Vinegar
- 2 tsp Sriracha Sauce (add more or less for you level of spice)
- 1 tsp Chili Pepper Flakes (add more or less for your level of spice)
- 1 tsp Ginger powder
- 1/2 tsp Garlic Powder
- 1 tsp Brown Sugar
- 2 tbs Water (add more or less to maintain a smooth consistency with the sauce)
- 1/2 a pack Rice Noodles-Linguini (for the whole pack, double the entire recipe!)
- Baked Tofu**
- 1/2 Medium yellow onion sliced
- 3/4 Red Bell Pepper sliced
- Zucchini sliced
- Carrot sliced
*For Substitutions: If you don’t have rice noodles-substituting spaghetti noodles, or plain linguini will do just fine. You can add frozen vegetables instead of fresh vegetables. This stir fry can have frozen broccoli, edamame, brussel sprouts, etc. Whatever is frozen in your freezer, throw it in! For onions, substitute onion powder.
If you’re not a tofu fan, you can throw in any meat or meat substitute that you like! This dish is great because of the sauce. Customize it to include whatever you have in your cabinet!
**for our baked tofu recipe, CLICK HERE.
- Place 2 tsp sesame oil on a large non stick pan (or wok) over medium heat. Add in your vegetables and onion. Saute until caramelized.
The best part about this dish is the pieces of vegetables that blend right in with the rice noodles. instead of tiny chopped vegetables, it was easier to mimic the shape of the linguini so when you catch your noodles on a fork, the veggies come up with it!
Stubborn small vegetables get lost in your fork, and you end up having a small serving of veggies at the bottom of your dish.
Small things like the juice of a lime, and small flakes of basil give this stir fry a nice kick that compliments the peanut flavor. There are so many other ways you can top this dish off: cilantro, green onions, and chopped peanuts!
Stir fry noodles are a way to get you in your kitchen, use left over veggies that you have, and become creative by blending your favorite things together and throwing it onto a stove!
Comment below what you like to put in your stir fry!