Spicy Peanut Noodles with Roasted Broccoli & Tofu

A flavorful and satisfying vegan dinner featuring roasted broccoli and tofu tossed in a spicy peanut sauce with noodles.

Prep Time

15 minutes

Total Time

45 minutes

Calories

695 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.74/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1large headBroccoli Florets(Cut into bite-sized pieces)

£1.30

14ozExtra Firm Tofu(Pressed and cubed)

£2.50

2tablespoonsOlive Oil(Divided)

£0.15

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

12ozSpaghetti Noodles(Or your favorite type of noodles)

£0.65

0.5cupPeanut Butter(Creamy or crunchy)

£0.60

0.3cupSoy Sauce(Low Sodium recommended)

£0.20

2tablespoonsRice Vinegar

£0.15

1tablespoonMaple Syrup(Or agave nectar)

£0.25

1tablespoonSesame Oil

£0.20

1teaspoonsSriracha(Adjust to your spice preference)

£0.10

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Minced)

£0.10

2tablespoonsWater(To thin the sauce if needed)

2tablespoonsSesame Seeds(For garnish)

£0.15

2Green Onions(Chopped, for garnish)

£0.50

Total Cost

£6.98

£1.74 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
In a bowl, toss the broccoli florets and cubed tofu with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
3.
Roast for 20-25 minutes, or until the broccoli is tender-crisp and the tofu is golden brown, flipping halfway through.
4.
While the broccoli and tofu are roasting, cook the spaghetti noodles according to package directions. Drain and set aside.
5.
In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, minced garlic, and minced ginger.
6.
If the sauce is too thick, add water, one tablespoon at a time, until it reaches your desired consistency.
7.
Add the cooked noodles to the bowl with the peanut sauce and toss to coat evenly.
8.
Add the roasted broccoli and tofu to the noodle mixture and toss gently to combine.
9.
Serve immediately, garnished with sesame seeds and chopped green onions.

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My Notes

Nutrition Information

Nutrition per serving (375g)

695 kcal / 2908 kJ

Carbs

60g

23% of RDA

Fat

36g

51% of RDA

Protein

33g

66% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

980 mg

43% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For extra flavor, marinate the tofu in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before roasting.

Add other vegetables like bell peppers or carrots to the roasting pan for a more colorful and nutritious meal.

Adjust the amount of sriracha to control the level of spiciness.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Large Pot

Large Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, marinate the tofu in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before roasting.

Add other vegetables like bell peppers or carrots to the roasting pan for a more colorful and nutritious meal.

Adjust the amount of sriracha to control the level of spiciness.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Spicy Peanut Noodles with Roasted Broccoli & Tofu

Ingredients

Instructions