Peanut Tofu Noodles

Ingredients · for 4 (scales to your household)

• 14 oz extra firm tofu $3.31
• 0.25 tsp salt $0.01
• 2 tbsp cornstarch $0.16
• 1 tbsp vegetable oil $0.08
• 3 tbsp peanut butter $0.28
• 1 tbsp brown sugar $0.05
• 1 clove garlic $0.03
• 0.5 tsp fresh ginger $0.01
• 2 tbsp lime juice $0.41
• 2 tsp soy sauce $0.11
• 0.25 cup vegetable oil $0.33
• 8 oz rice noodles $2.50
• 1 whole bell pepper $0.88
• 1 whole cucumber $1.35
• 1 whole carrot $0.17
• 0.5 bunch cilantro $0.37
• 0.25 cup peanuts $0.39

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Press the tofu under a weight for about 30 minutes to remove excess moisture.
2. Whisk together the peanut butter, brown sugar, minced garlic, grated ginger, lime juice, soy sauce and neutral oil until smooth to make the dressing.
3. Prep the vegetables: slice the bell pepper and cucumber, shred the carrot, and pick the cilantro leaves.
4. Cut the pressed tofu into 1/2-inch cubes and toss with the salt and cornstarch.
5. Heat the oil in a skillet over medium and cook the tofu until golden and crisp on all sides.
6. Boil the rice noodles about 3 minutes, then drain and rinse under cool water.
7. Assemble bowls with the noodles, vegetables and crispy tofu; top with chopped peanuts and drizzle generously with the peanut dressing.