Peanut butter….who doesn’t love peanut butter? If you don’t already love it enough, this pasta will take your love of PB to the next level.
Crisp veggies, hearty whole-grain noodles, and crunchy tofu covered in a savory Thai peanut sauce make this dish the perfect, easy summer meal. Best part is, it’s even better leftover.
The inspiration for this recipe was actually something my sister originally recreated after a cold pasta salad we used to get from a local grocery store as kids. We loved it so much she started messing around in the kitchen to recreate it so we could make it for dinner whenever we wanted.
Since then, I’ve made a few adjustments; I’ve swapped out my dad’s grilled chicken for crispy tofu for an easy vegetarian meal and made it gluten-free and refined sugar free. Even with all that it still hits the spot on a hot summers night!
- 1/2 cup peanut butter
- 1/2 cup water
- 1/4 cup Gluten-free soy sauce
- 1/4 cup seasoned rice vinegar if using regular rice vinegar add a touch of honey for sweetness
- 1 tsp sesame oil
- pinch of chili flakes optional
- 1/2 pound gluten free pasta I prefer brown rice pasta
- 1 medium red bell pepper- thinly sliced
- 1 cucumber- de-seeded and thinly sliced
- 2 carrots- thinly sliced or shredded
- 3 stalks of green onion diced, green parts only.
- 1 packaged of extra firm tofu cubed.
- 1/2 cup chopped peanuts
- Optional toppings:
- Minced cilantro
- Lime wedge
Preheat oven to 400 degreed Fahrenheit.
Open and drain tofu package. Using paper towel or a clean kitchen towel. Press the tofu to absorb some of the extra moisture.
Dice the tofu into 1/2 inch cubes, place cubes on a parchment lined backing sheet.
Drizzle tofu with about 1 tbs olive oil and toss to cover.
Place in the oven to bake until crispy, about 40 minutes. After about 20 minutes open the oven and give the tofu and quick stir on the pan to try and flip some of the pieces to the other side to try and brown the as evenly as possible.
Cook pasta to according to package instructions- once done, pour pasta into a strainer and run under cold water until it no longer feels warm. Toss with a drizzle of olive oil to keep from clumping and set aside.
While pasta and tofu are cooking, prep your veggies and place all of them in a large bowl.
Place cooled pasta, peanuts, crispy tofu and sauce in the large bowl with the veggies and toss to combine.
Serve garnished with fresh cilantro and a squeeze of lime. Enjoy!
- Not a tofu lover? Omit it entirely or replace with grilled or boiled and shredded chicken
- Add other veggies. Get experimental, no need to keep it to cucumber, peppers and carrots. Broccoli and red cabbage are also great, don’t be afraid to use what you already have in your refrigerator.