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Crispy Tofu over Thai Peanut Udon Noodles [Vegan]
This is a simple yet flavorful meal to put together and the peanut sauce sounded like a good idea.
Ingredients You Need for Crispy Tofu Over Thai Peanut Udon Noodles [Vegan]
How to Prepare Crispy Tofu Over Thai Peanut Udon Noodles [Vegan]
- In a bowl whisk together the soy sauce, peanut butter, vegetable stock, garlic, sesame oil, lime juice, ginger and cayenne until well incorporated. Set aside.
- In a shallow dish place the Panko and season with salt and pepper. In a second shallow dish pour the coconut milk.
- Dip each tofu cube into the coconut milk and then roll in the Panko. When all cubes are coated put into a saute pan over medium heat with the sesame and vegetable oil. Allow to brown on all sides. If the Panko does not adhere that is OK- it will form a nice crumb that will be used to top the udon noodles.
- As the tofu is cooking place the udon noodles in a pot of water and cook according to package directions. When done, drain noodles and place in a bowl. Add the peanut sauce and mix well.
- To assemble place noodles on a dish, top with the crispy tofu and any crumbs from the pan. Top with green onion.
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