2 tablespoons dark sesame oil, divided
8 ounces extra ﬁrm tofu, cubed
1 teaspoon turmeric
2 tablespoons low-sodium tamari, divided
1 bunch broccoli, cut into ﬂorets
½ cup peanut butter
¼ cup apple cider vinegar
2 tablespoons honey
¼ cup brewed tea
1 teaspoon red pepper ﬂakes
2 tablespoons chopped fresh ginger
1 large carrot, julienned
¼ large black radish, julienned
12 ounces whole wheat fettucine
¾ cup toasted peanuts, chopped
½ cup cilantro
Sriracha sauce (optional)
- Boil a large pot of water for cooking the vegetables and noodles. Preheat the oven to 425 F. Drizzle 1 tablespoon of sesame oil on a sheet pan and place tofu on it, sprinkle with turmeric and 1 tablespoon of tamari and toss to coat. Bake for 30 minutes, stirring halfway through. Spread the broccoli on a pan and drizzle with remaining sesame oil, toss to coat. Roast for 20 minutes, until browned.
- In a medium bowl, combine the peanut butter, vinegar, honey, remaining tamari, tea, red pepper ﬂakes, and ginger. Whisk until smooth.
- Blanch the remaining vegetables in the boiling water: drop in the carrots and radish for one minute, then scoop out with a slotted spoon or small strainer and let cool. Cook the pasta in the same water according to package directions, about 9 minutes. Drain the pasta, shaking it to drain well.
- In the pasta pot, place the noodles and drizzle the peanut sauce over them. Toss to coat. Serve topped with tofu, broccoli, carrots, and radish. Sprinkle with peanuts and cilantro. Drizzle Sriracha on the carrots and radish if desired.
Recipe and photo courtesy of Robin Asbell.
Total Fat: 28g
Saturated Fat: 5g
Total Sugar: 12g
Added Sugar 7g