2 teaspoons coconut or safflower oil
1 pound firm or extra-firm tofu, drained, patted dry, and cut into bite-size pieces
2 scallions, chopped
1 carrot, grated
small handful cashew pieces
2 teaspoons sesame oil
1 teaspoon rice vinegar
1 tablespoon sesame seeds
1/2 cup nut butter (I use sun butter)
1/4 cup hot water
tamari or soy sauce, to taste
hot sauce, to taste, optional (I use Sriracha)
salt and pepper, to taste
2 (3 ounce) packages ramen noodles, without the flavor packets
1. Warm the coconut oil in a medium frying-pan over medium-high heat. When hot, add the tofu and scallions.
2. Cook for about 4 minutes, then drop the heat to medium and add the carrots, cashews, sesame oil, rice vinegar, and sesame seeds. Allow to cook for another 3 minutes.
3. Add the sunbutter, and then little by little add the water until it's of your desired consistency, and then add the remaining ingredients, sans ramen. Cook on a gentle heat for about 5 minutes.
4. Cook the ramen according to package instructions, drain, and add to the sauce, then toss to coat.
Things that are really great to add to the top after it's done cooking: chopped apples, bananas, shredded coconut, chopped green peppers, and thin slices of cucumber.
I make this for my toddler, without the sriracha, but adding about 1/2 teaspoon red pepper flakes; not as spicy, but very good!
Source of recipe: Modified from "Hot Tofu and Sesame Noodles" from The Enchanted Broccoli Forest by Mollie Katzen.