Peanut Tofu Udon

Name: Peanut Tofu Udon
Yield: 2 servings
Ingredients: 220 g 220 g Rooster Medium Firm Tofu (pressed and cubed); 1 pack 1 pack Udon noodles (loosened); 70 g 70 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)

Brown tofu: Heat 15 ml canola oil in a wide skillet. Add 220 g pressed cubed tofu and cook until browned on two sides, about 7 minutes.

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)
70 g 70 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
Brown tofu: Heat 15 ml canola oil in a wide skillet. Add 220 g pressed cubed tofu and cook until browned on two sides, about 7 minutes. 2. Make sauce: Stir in 1/8 bulb minced garlic, 70 g smooth peanut butter, and enough hot tap water to make a glossy sauce. Add 70 g sliced cabbage and cook until just tender. 3. Toss noodles: Add 1 loosened pack of udon noodles to the skillet. Toss until the noodles are hot and coated in peanut sauce.

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