Sometimes having only a few ingredients to work with inspires creativity. We were down to a few items in our almost empty fridge, and I was in the mood to cook something that was satisfying and healthy. So I made Spicy Peanut Butter Noodles!
As I was boiling some spaghetti noodles I made the sauce, which consisted of tamari, agave syrup, rice vinegar, garlic powder, onion powder, crunchy unsalted peanut butter, cayenne, and fresh grated ginger. In our awesome big cast iron skillet I heated up some coconut oil (my favorite oil to use for stir-frys because of it’s high tolerance to heat) and then sauteed some cubed medium-soft tofu until it was nice and brown. Then I added in some julienned carrots, diagonally sliced celery, and sliced almonds. When the noodles were a bit soft, I drained them and added them to the skillet, along with the spicy peanut sauce, giving it a good stir to ensure even coating. I then added in some julienned cucumber, cilantro, and sesame seeds and turned off the heat.
It was spicy as well as satisfying, thanks to the fat in the peanut butter and almonds. The almonds and sesame seeds also gave it a nice crunch. I really liked the fresh taste of the cilantro and cucumber in contrast to the cooked tofu, carrots, and celery. It was also quite a balanced meal with the noodles playing the part of the grain as well as adding some protein, the tofu providing protein (among many other things), and of course all of the nutritious veggies!
If our fridge was a bit more stocked, red bell peppers, purple cabbage, and snow peas would have added even more color, flavor, and nutrition to this easy and tasty dish.