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.
For 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.
- 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
- Bring a small pot of water to a boil.
- 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.
- 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.
- 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.
- Turn pan back on to low and add peanut sauce. Cook just until the sauce is warmed up.
- Scatter the baby carrots and cilantro on top and enjoy!