This recipe is quick, easy, and convenient:

• It takes about 1 hour from start to finish, including cleanup.
• You don't need to chop anything.
• It's made with pantry staples that don't go bad quickly.

Makes 5 servings

Ingredients
For the tofu:

• 1 block (16 ounces) of firm tofu
• 1 Tbsp of oil
• 1/2 tsp sea salt
• 1/2 tsp paprika
• 1/2 tsp garlic powder

For the noodles:

• 10 ounces of noodles
• 60 grams (1/4 cup) of peanut butter
• 60 grams (1/4 cup) of warm water
• 15 gram (1 Tbsp) of soy sauce

For the veggies:

• 1 Tbsp of oil
• 3-5 cups of frozen stir-fry vegetables
• 1 Tbsp of soy sauce

Instructions

1. Boil water for the noodles. Fill a pot about halfway full, cover with a lid, and put on the stove on high heat.
2. Turn on the oven for 350 degrees F. Line a large baking sheet with parchment paper. This makes it easier to clean.
3. Drain the tofu. Pat dry, and crumble it onto the baking sheet. Add the oil, salt, and spices. Plop in the oven for 35 minutes.
4. Cook the noodles until soft. Check the package for the cook time. Important: Do a taste test to make sure they're cooked.
5. Drain and rinse the noodles in cold water. This prevents them from sticking together.
6. Make the peanut sauce. Stir together the peanut butter, water, and soy sauce until smooth.
7. Cook the veggies. In a pan, heat the oil over medium heat. Plop in the veggies and soy sauce. Cook until just tender (~5-10 minutes).
8. For meal prep, divide the tofu, noodles, peanut sauce, and veggies into 5 equal portions. Leftovers keep in the fridge for up to 5 days.

Notes

• I use Costco rice ramen and frozen stir-fry vegetable blend. For the rice ramen, I use 4 bricks (10 ounces). Here's a picture for reference:



• The cook time for Costco rice ramen is misleading. The package says 3 minutes, but it actually took 6-7 minutes. This is why you should taste your noodles and make sure they're done.
• For the tofu, you don't need to wait for the oven to preheat. It's not finicky - the goal is just to make the tofu chewier and more flavorful. Put whatever spices you like.
• I like having 2 ounces of noodles per serving. If you have a 16 ounce bag of spaghetti, you can cook half (8 ounces) and make 4 servings.