Happy New Year! Now that the feasting of the holidays is over, many of us just want something plain and easy and comforting for dinner. This should fit the bill nicely.
I love Asian-style noodles and am getting quite carried away with learning different ways of cooking them. These dishes are usually quick and easy to prepare, with not a lot of prep. You could probably use chicken in this rather than tofu, but I try to have the occasional meatless meal.
Ramen Noodles with Tofu and Peanut Butter
Ingredients
1 package (14
ounces) firm tofu, drained
6 tablespoons
soy sauce
4 tablespoons lime
juice
¼ cup maple
syrup
¼ cup thinly
sliced green onions
1 tablespoon grated
fresh ginger
12 ounces dried
ramen noodles (not instant)
2 tablespoons creamy
peanut butter
3 tablespoons vegetable
oil
Directions
Using paper towels, try
to squeeze out as much liquid as possible from the tofu. Slice tofu into half
inch cubes. Heat oil in a skillet over medium-high heat. Add tofu and cook
until crisp, about 6 – 8 minutes. When done, transfer tofu to a bowl.
Cook ramen in boiling
water according to package instructions. Drain and return to pot.
Combine soy sauce,
lime juice, maple syrup, green onions, and ginger in a small bowl.
Whisk peanut butter
with half of soy sauce mixture. Add to the cooked ramen noodles and combine.
Cook remaining soy
sauce mixture in pan you used for the tofu and stir until slightly thickened,
about two minutes. Return tofu to the pan
and stir to combine.
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Thank you so much for the Ramen Noodles with Tofu and Peanut Butter recipe!
ReplyDelete2clowns at arkansas dot net
Book looks and sounds like great read thanks for recipe
ReplyDeleteGreat idea.
ReplyDeleteI got a sampler pack of immi brand ramen and have been experimenting with it.