peanut + sesame shirataki noodles

A gluten-free spin on the classic Chinese peanut sesame noodle dish.

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Ingredients

• 16 oz block of firm tofu

• avocado oil

• 2 scallions, cut into inch-long strips (whites & greens separated)

• 1 onion, sliced

• 3 cloves garlic, minced

• 1 carrot, julienned

• 2 bunches baby bok choy, leaves separated

• 4-5 shiitake mushrooms, sliced

• 1 tbsp unsalted peanut butter

• 1 tsp soy sauce

• 1 tbsp sambal olek (or less if you prefer it less spicy)

• 1 tsp ground white pepper

• 1 cup bean sprouts

• 1 cup basil

• 6 oz shirataki noodles, drained

• 2 tsp sesame oil

• 1 tsp sesame seeds (optional)

Directions

1. Drain firm tofu from packaging. Take the plastic tofu carton and poke holes in the bottom. Invert carton and place in a deep plate and place tofu on top of carton. Place a sheet of paper towel on top of tofu and carefully place a heavy book on top of the paper towel. Let drain for 10-15 minutes. Transfer tofu block to cutting board and cut into 3/4-inch wide strips.

2. Prepare the sauce while waiting for the tofu to drain. In a small saucepan, combine peanut butter, soy sauce, sambal olek, and white pepper. Heat over medium heat until ingredients dissolve. Remove from heat and set aside.

3. Heat and oil skillet over medium-high heat. Carefully pan-fry tofu for 5 minutes on each side or until golden-brown. Remove from heat and set tofu aside on plate.

4. Heat and oil same skillet over medium-high heat. Saute onions and whites of scallions until they soften a bit. Add in garlic, carrots, bok choy, and shiitake mushrooms. Stir and cover for 3-5 minutes, or until bok choy leaves soften.

5. Remove lid and carefully stir in bean sprouts, basil, greens of scallions, and shirataki noodles. Mix well until all ingredients are coated in sauce, and drizzle in sesame oil. Combine well and remove from heat.

6. Serve noodles topped with pan-fried tofu. Optional: top with sesame seeds.