Cabbage Peanut Udon

Name: Cabbage Peanut Udon
Yield: 2 servings
Ingredients: 220 g 220 g Rooster Medium Firm Tofu (pressed and cubed); 1 pack 1 pack Udon noodles (loosened); 60 g 60 g No Name Peanut Butter (smooth); 1 /8 bulb 1/8 bulb Garlic (minced); 15 ml 15 ml Canola oil (ready to cook); 70 g 70 g Bok choy, napa, or cabbage (thinly sliced)

Sear tofu: Heat 15 ml canola oil in a skillet over medium-high heat. Cook 220 g pressed cubed tofu until lightly browned, turning once.

Serves 2gourman-draft20 minutesapproved-20260531230908source-run:9b2dbb6b-b8c3-45a1-aee2-003236b43d35

Ingredients

220 g 220 g Rooster Medium Firm Tofu (pressed and cubed)
1 pack 1 pack Udon noodles (loosened)
60 g 60 g No Name Peanut Butter (smooth)
1 /8 bulb 1/8 bulb Garlic (minced)
15 ml 15 ml Canola oil (ready to cook)
70 g 70 g Bok choy, napa, or cabbage (thinly sliced)

Steps

1
Sear tofu: Heat 15 ml canola oil in a skillet over medium-high heat. Cook 220 g pressed cubed tofu until lightly browned, turning once. 2. Soften cabbage: Add 1/8 bulb minced garlic and 70 g sliced cabbage to the pan. Cook for 2 minutes, then stir in 60 g smooth peanut butter with hot tap water to loosen it. 3. Finish noodles: Add 1 loosened pack of udon noodles. Toss over the heat until the sauce clings to the noodles and tofu.

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