Here’s a delicious lunch idea that can be served warm or cold.
Serves 2
Ingredients
- 8 ounces Udon rice noodles
- 8 Quarter Moon Farm black garlic cloves, peeled
- 3 Tablespoons peanut butter
- 3 Tablespoons tamari
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 cup chopped spinach
- 4 ounces tofu cut into 1/2″ cubes
- 2 scallions, slivered
- 1 Tablespoon toasted sesame seeds
Directions
- Boil noodles according to directions; add chopped spinach during final minute.
- Chop peeled garlic cloves in a mini-chopper until well mashed.
- Heat peanut butter, tamari, sesame oil, and rice vinegar on low in a small pan.
- Mix in mashed black garlic cloves until fully incorporated.
- Gently fold in tofu to coat with sauce, then take off burner.
- When noodles and spinach are done, toss with peanut sauce and tofu.
- Top with slivered scallions and toasted sesame seeds.
You can experiment with different types of thin noodles, or substitute cooked shrimp for the tofu. Enjoy!