4 Serves
35 Mins
Press the extra firm tofu to remove excess moisture, then cut it into bite-sized cubes using a chef's knife on a cutting board.
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Vitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
141 µg / 400 µgCalcium
371 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
157 mg / 420 mgPhosphorus
462 mg / 1,250 mgPotassium
620 mg / 4,700 mgSodium
1678 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
8 g / 28 gSugar
6 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
70 gAlcohol
0 g
Boil a large pot of water and cook the ramen noodles according to package instructions, then drain them in a colander.
Heat peanut oil in a wok over medium-high heat and sear the tofu cubes until golden brown on all sides.
Add minced garlic and sliced onion to the wok, sautéing until fragrant, then stir in the peanut butter and a splash of hot water to create a smooth sauce.
Toss the cooked noodles into the wok with the sauce and tofu, seasoning with salt and pepper to taste before serving immediately.
65
g90
g82
g
French