Thai Basil Peanut Noodles with Crispy Tofu

Instructions

1. 1

   Press the tofu to remove excess water. Cut the tofu into bite-sized cubes.

   ~5 min
2. 2

   In a large bowl, whisk together peanut butter, soy sauce, lime juice, honey, sriracha (if using), minced garlic, grated ginger, sesame oil, and 3 tablespoons of water. Add more water if needed to reach desired sauce consistency.

   ~5 min
3. 3

   Bring a large saucepan of salted water to a boil. Cook the spaghetti or linguine according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

   ~10 min
4. 4

   While the pasta cooks, heat vegetable oil in a frying pan over medium-high heat. Add the tofu cubes and cook for 5-7 minutes per side, or until golden brown and crispy.

   ~15 min
5. 5

   Drain the tofu and set aside. Roughly chop the fresh basil leaves.

   ~1 min
6. 6

   Add the drained pasta to the bowl with the peanut sauce. Add the crispy tofu and chopped basil. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.

   ~3 min
7. 7

   Serve immediately, garnished with sesame seeds and chopped peanuts if desired.

   ~1 min