Seared tofu, spring vegetables, and rice noodles tossed in a creamy miso peanut butter chili crisp sauce. Expect sweet & savory with a kick of heat with this epic flavor combo!
Ingredients
- 1 tbsp olive oil
- 16 oz super firm tofu patted dry and torn into 1” pieces
- 1 tbsp coconut aminos
- 1 tbsp chili crisp
- 2 tbsp olive oil
- ½ small yellow onion diced
- 4 cloves garlic minced
- 1 tbsp fresh ginger peeled & minced
- 5 oz shiitake sliced
- 1 cup snap peas sliced on the bias
- 12 oz rice noodles cooked according to package instructions
- ⅓ cup sliced scallions + extra for topping
- ⅓ cup chopped cilantro + extra for topping
Miso PB Chili Crisp Sauce:
- 3 tbsp creamy natural peanut butter
- 3 tbsp chili crisp I used Fly By Jing Sichuan Chili Crisp
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp white miso paste
- ¼ cup water
Instructions
- Heat a large cast-iron skillet to medium. Add your olive oil and tofu pieces. Let brown by leaving untouched for 4-5 minutes per side. Top with coconut aminos and chili crisp. Stir and let cook for an additional 3-4 minutes. Remove tofu from the pan and set aside.
- In the same pan, add an additional 2 tbsp olive oil. Once hot, add in the onion, garlic, and ginger. Stir frequently and cook until onion is translucent and softened, ~3-4 minutes.
- Add your sliced shiitake and continue to cook over medium heat for 8-10 minutes until cooked through. Add more olive oil to the pan as needed to prevent them from sticking to the pan.
- While mushrooms are cooking, prepare your sauce. In a small bowl whisk together the peanut butter, chili crisp, soy sauce, mirin, white miso paste and water. Set aside.
- Once mushrooms have finished cooking, add in your snap peas and cook until bright green and just tender (you want to make sure they still have some crunch!), about 1-2 minutes.
- Add cooked rice noodles and top with Miso PB Chili Crisp Sauce, sliced scallions, chopped cilantro, and cooked tofu. Stir to combine and cook for 1-2 minutes so the sauce can thicken.
- Serve immediately and top individual bowls with extra sliced scallions, cilantro, and chili crisp. Enjoy!
Notes
- I like buying the super firm tofu because you don’t need to press it. I buy from Trader Joe’s or my local Whole Foods has some as well! If you don’t have super firm tofu, you will need to press (wrap the tofu block in a towel and leave something heavy on it for ~10 minutes) to ensure it has max water extracted.
- I love Fly By Jing Sichuan Chili Crisp for the best flavor and heat - you can use code Hapa15 for 15% off your order!
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