Peanut Noodle Lunchbox with Tofu, Broccoli and Carrot
Prep time
Cook time
Total time
Serves: 1-2
  • 2 tablespoons peanut butter
  • 2 tablespoons So Delicious Dairy Free Lite Culinary Coconut Milk
  • 1½ teaspoons Braggs Liquid Aminos (can sub soy sauce or wheat-free tamari for gluten-free)
  • 1 small garlic clove, minced
  • 1½ teaspoons sriracha sauce
  • 2-3 tablespoons water
  • ⅓ block tofu cubed
  • 1 tablespoons sesame oil
  • ½ cup broccoli florets
  • 1 package Top Ramen (you can use rice noodles for a gluten free variation)
  • ½ cup baby carrots, cut into thirds lengthwise
  • 1 handful roughly chopped cilantro
  1. Bring a small pot of water to a boil.
  2. In a small bowl, mix together the peanut butter, Coconut Milk, Braggs, garlic, sriracha, and water. If the sauce is too thick, add a bit more water.
  3. Fry the tofu in the sesame oil on medium low , toss in the broccoli. When the tofu is golden brown and the broccoli is a vibrant green, turn off heat.
  4. Throw the ramen noodles into the water until they become loose and separated (or cook to al dente with rice noodles). Drain and add to pan with tofu and broccoli.
  5. Turn pan back on to low and add peanut sauce. Cook just until the sauce is warmed up.
  6. Scatter the baby carrots and cilantro on top and enjoy!
Recipe by Go Dairy Free at