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Ingredients
- 14 oz extra-firm tofu, drained and cut into 1-inch cubes
- 14 oz dried wide rice noodles
- ½ cup canned full-fat coconut milk
- ½ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 1 clove garlic, grated
2 tbsp sriracha plus more to taste
1 tbsp packed light brown sugar plus more to taste
¼ cup water plus more as needed- 2 tsp finely grated lime zest
2 tbsp lime juice plus more to taste- 3 tbsp peanut or vegetable oil, divided
- 1 ½ tsp kosher salt, divided
¼ cup cornstarch- 8 oz Chinese broccoli or Broccolini, cut into 2-inch pieces
- chopped peanuts, cilantro leaves and sliced scallions optional
Instructions
- Press the tofu between towels under a heavy pan for 30 to 45 minutes. Cook the noodles according to the package, then rinse under cold water and drain.
- Whisk coconut milk, peanut butter, soy sauce, garlic, sriracha, sugar and water. Add lime zest and juice.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Toss the tofu with 1 teaspoon salt and cornstarch. Brown on most sides for 10 to 12 minutes and transfer to a plate.
- Add the broccoli to the skillet with 1/2 teaspoon salt. Cover and cook 3 minutes, then uncover and stir another 2 minutes until tender. Transfer to the plate with the tofu.
- Heat the remaining oil over medium and spread the noodles in the skillet. Cover for 2 minutes. Add sauce and simmer about 1 minute. Stir in tofu and broccoli, adjust the seasoning and loosen with water as needed.
Notes
Dry tofu well before coating it with cornstarch.
Adapted from Melissa Knific, Delish.
