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Cook noodles following the package instructions by soaking in hot water, then rinsing in a colander.
In a high-speed blender, combine all the ingredients, adding the peanut butter last to prevent sticking in eh bottom of the blender.
If using PB Fit, combine peanut butter powder and 1/4 cup water before adding to the blender.
Note: Add Sriracha 1 teaspoon at a time if you are sensitive to spicy food.
Omit red pepper flakes for a milder version.
In a large non-stick skillet, saute the garlic and onions until the onions are translucent.
Add the grated ginger and stir.
Add the cooked tofu. Stir and combine with onions and garlic until the tofu is warmed.
Note: If not using pre-baked tofu, marinate extra firm tofu cubes in 3 Tablespoons of soy sauce (or Tamari) and 12 teaspoons of Sriracha overnight. Bake in a 350-degree oven for 30 minutes. Or air-fry the tofu at 370 degrees for 15 minutes.
Now, add the cooked, drained noodles. Toss to combine.
Add the spicy peanut sauce and toss again to combine.
Serve with optional garnish of peanuts, cilantro, and green onions
For those who like it spicy, offered extra Sriracha and red pepper flakes.