Ingredients
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1 (14 oz) pkg extra-firm tofu, drained well
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1/2 (13.5 oz) can lite coconut milk, shaken
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1/4 cup smooth peanut butter
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2 tbsp low-sodium soy sauce
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1 tbsp dark brown sugar
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1 tbsp rice vinegar
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1 tbsp finely chopped garlic
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1 tbsp finely chopped fresh ginger
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1/2 (16 oz) pkg thin rice noodles
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1 (12 oz) pkg broccoli florets
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1 tbsp vegetable oil
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Chopped green onions, sesame seeds, and hot sauce, to serve (optional)
Steps
1
Pat the tofu dry, then cut into 1-inch cubes. Place on a paper towel–lined plate, then top with a second plate. Place a heavy skillet on top of second plate. Let stand for 10 min.
2
Meanwhile, bring a large pot of salted water to a boil. In a medium bowl, whisk together the coconut milk, ½ cup water, peanut butter, soy sauce, sugar, vinegar, garlic, and ginger until smooth. Cook the rice noodles according to package directions, adding the broccoli florets during the last 2 min. of cooking. Drain well.
3
In a 12-inch cast-iron skillet, heat the oil on medium-high. Season tofu with salt and pepper, then add to skillet. Cook 4–5 min., until browned on two sides, turning halfway through. Remove tofu from skillet. To skillet, add peanut sauce and cook 2–3 min., until slightly thickened. To skillet, stir in noodles and broccoli to coat in sauce, then add tofu. Garnish with the green onions, sesame seeds, and hot sauce, if desired, and serve.
