Name: Ginger Marinated Tofu Noodle Bowl with Spinach, Carrot & Peanuts
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 6 medium carrots; 1 ½ small bunches cilantro; 3 (340 g) pkgs extra firm tofu; 6 (2 ½ cm) pieces ginger root; 3 small bunches green onions (scallions); 3 limes; ¾ cup peanuts, roasted unsalted; 3 red bell peppers; fish sauce; flat rice (pad thai) noodles; pure maple syrup; soy sauce; toasted sesame oil

Ginger Marinated Tofu Noodle Bowl with Spinach, Carrot & PeanutsGinger Marinated Tofu Noodle Bowl with Spinach, Carrot & Peanuts — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

6 medium carrots

1 ½ small bunches cilantro

3 (340 g) pkgs extra firm tofu

6 (2 ½ cm) pieces ginger root

3 small bunches green onions (scallions)

3 limes

¾ cup peanuts, roasted unsalted

3 red bell peppers

fish sauce

flat rice (pad thai) noodles

pure maple syrup

soy sauce

toasted sesame oil

Instructions

Cut the tofu in half along the long side. Sandwich the tofu between clean towels or paper towels and lay side by side on a baking sheet. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce (skip the spinach if it came pre-washed).

Juice half of the limes into a large bowl. Grate the ginger and add to the bowl with the juice. Add maple syrup, fish sauce, soy sauce, and oil; whisk to combine.

Cut the tofu into 1-inch squares. Place tofu in the bowl with the marinade and gently toss until well coated; set aside.

Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Peel the carrots. Then, run the peeler along the carrot to make long, noodle-like strips.

Remove pot from heat and add rice noodles. Soak for 10 minutes, or according to package directions, then drain in a colander and rinse; return to pot.

Preheat a large nonstick skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom. Use a slotted spoon to add the tofu to the skillet leaving the marinade in the bowl for later use. Cook until golden brown, 2-3 minutes per side. Cook in batches if necessary.

While the tofu cooks, seed and cut the bell peppers into thin sticks.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves.

Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle.

Once the tofu is cooked, transfer to a plate, returning the skillet to the heat. Add the remaining marinade, bell pepper, carrot, green onions, and spinach to the hot skillet and stir-fry for 2-3 minutes. Add the tofu vegetable mixture to the pot with the noodles and toss to combine.

Cut the remaining lime into wedges for serving.

To serve, divide noodles between bowls and top with tofu. Garnish with cilantro, peanuts, and a squeeze of lime, enjoy!

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