Travel | Adventure | Lifestyle

Peanut Tofu Noodle Stir Fry Recipe

Peanut Tofu Noodle Stir Fry Recipe

The amount of people who ask me what I eat as a vegan is baffling. Is it really so hard to think of a meal without meat? I mean, I get it. I used to be the same. I used to wonder how people could possibly live off of lettuce and carrots. This is why I am sharing a few of my favorite recipes.

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I find it interesting how people who travel and people who don’t think differently. Travelers definitely have more of an open mind to new ideas and new ways of thinking, whereas a lot of people I know back home are stuck in the same mindsets. They believe what they’re taught and anything different is scary and weird.

Since I started traveling years ago, I’ve met more people open minded to veganism than anywhere else. As I cook my meals in hostels people look curiously at what I’m eating, or as we somehow get onto the topic of veganism people are curious to know why. Why did you stop eating meat? What’s the point?

Then when you explain your reasons people are even more curious. That makes sense, they say, and some even try it out themselves. Instead of just calling you weird, they get it. They understand. And seeing people making the connection gives me hope.

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This recipe is super easy to make, healthy, delicious, and definitely a crowd pleaser! Make it in the next hostel your at and start a conversation.

Peanut Tofu Noodle Stir Fry

(Recipe by Sarah Freytag)
 
Ingredients
 
1 block firm tofu
16 oz asian noodles (I used buckwheat noodles)
1 red onion cut into strips
1 red bell pepper cut into strips
2 tbls canola oil
Marinade
 
2 tbls low sodium soy sauce
1 tbls sesame oil
2 tbls honey
2 tbls orange jelly or sauce
Sauce
 
1/4 cup creamy peanut butter
2 tbls low sodium soy sauce
1 tsp sesame oil
Garnish
 
green onions
sesame seeds
 
Directions
For the tofu: Drain it well by cutting into 4 blocks, placing paper towels underneath and on top of the tofu, then weighing it down with something to squeeze the moisture out. Weigh it down in the fridge for 1 hour.
While the tofu is draining, prepare the marinade by combining all of the ingredients and mixing well.
Once tofu is drained, take out of the fridge, place in a shallow dish and cover with marinade. Place back in the fridge and allow to sit for several hours. (I did it before I went to work so it was ready when I got home).
Cook the noodles in boiling water until al dente.
Meanwhile, heat 1 tbls of the canola oil in a saute pan over medium high heat, cut the tofu into equal sized cubes, and pan fry in the hot oil until golden brown.
Once tofu is done, transfer to a bowl. Add in the other tbls of canola oil and pan fry your onion and bell pepper for about 15-20 minutes, until soft but still has a bite. Once the vegetables are done, add your tofu and noodles to the pan and gently toss together.
Meanwhile combine all of your sauce ingredients in a microwave safe bowl, and microwave until the peanut butter is melted and the mixture is even. Pour this over the noodles vegetables and tofu and gently stir to coat evenly.
Garnish with green onions and sesame seeds if desired!


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