Peanut Noodles W Tofu

Ingredients

1 block super firm tofu, drained, dried, and shredded with a box great

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

2/3 cup creamy peanut butter

1 small shallot, minced

one 1-inch knob ginger, peeled and minced

3 cloves garlic, minced

2 green onions, thinly sliced

2 tablespoons chili crisp

1 tablespoon sesame seeds (plus more for garnish)

1/4 cup soy sauce

3 tablespoons rice vinegar

a-sha noodles (or another ramen-style odle of your choice), cooked

kosher salt and avocado oil as specified below

Directions

Preheat an oven to 425F. Add your tofu shreds to a parchment-lined tray, season with the garlic powder, onion powder, smoked paprika, and about 4 to 5 pinches kosher salt. Pour over about 3 tablespoons avocado oil and mix together with your hands. Spread the tofu out evenly across the entire tray. Place in the oven to roast 30 minutes, turning and shaking the tray halfwav throuøh.

Get your noodles going on the stove and cook per package instructions, then strain into a colander and rinse with cold water to stop the noodle from sticking. Set aside.

When the tofu is close to being done, add the peanut butter, shallot, ginger, garlic, green onion, chili, crisp, sesame seeds, soy sauce, and rice vinegar to a stainless steel sauté pan. Pour 1/3 cup avocado oil into a separate medium pot and place over medium high heat to warm up. When the oil is slightly smoking, pour it over all the ingredients in the stainless steel sauté pan and whisk together.

Add the noodles to the stainless steel sauté pan with the peanut butter mixture and mix together until the noodles are well-coated (NOTE: if the peanut sauce in the pan is too thick, you can reserve some of the pasta cooking water and add to the pan with the noodles). Serve in a bowl topped with the shredded tofu. Garnish with additional green onion, sesame seeds, and chili oil.