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    You are at:Home»Dairy-Free Recipes»Peanut Noodle Lunchbox with Tofu, Broccoli and Carrot

    Peanut Noodle Lunchbox with Tofu, Broccoli and Carrot

    0
    By Alisa Fleming on April 21, 2014 Dairy-Free Recipes, Entrees

    This recipe for a peanut noodle lunchbox is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Christina Perez. Her recipe includes Culinary Coconut Milk by So Delicious Dairy Free.

    Peanut Noodle Lunchbox with Tofu, Broccoli and Carrot

    Spring Fling Dairy-Free Recipe ContestFor more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

    Special Diet Notes & Options: Peanut Noodle Lunchbox

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, vegan, and vegetarian.

    For a peanut-free and tree nut-free peanut noodle lunchbox, feel free to use sunflower seed butter in place of the peanut butter.

    For a soy-free peanut noodle lunchbox, look for coconut aminos to use in place of the Bragg / soy sauce and substitute the tofu with your favorite soy-free, dairy-free protein.

    Peanut Noodle Lunchbox with Tofu, Broccoli and Carrot
     
    Print
    Prep time
    10 mins
    Cook time
    10 mins
    Total time
    20 mins
     
    Author: Christina Perez
    Serves: 1-2
    Ingredients
    • 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
    Instructions
    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!
    3.2.2499
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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