hot for food recently became part of the Food Bloggers of Canada network and it's been filled with great opportunities to get involved with the food community, events, and brands. I was intrigued by a recent call to action which involved creating a unique recipe with a sauce from Pulo Cuisine. It's an award winning line of sauces and marinades inspired by the diverse cuisine of the Philippines. Plus, what got me, is it's completely vegan and made in Canada using authentic ingredients. It was the perfect partner for this peanut noodle bowl!
This saucy noodle dish is just bursting with flavor. It's got brocolli, carrots and red peppers for some yummy veggie nutrients. Plus the combination of Pulo sauce with Sriacha, lime juice, and spices will knock your socks off. Here's the official submission for this peanut noodle bowl!
pulo peanut noodle bowl
Ingredients
- 1 x 350 g brick of firm tofu (cut into 1 inch cubes)
- 3 tablespoon coconut oil
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon cumin
- 300 g flat brown rice noodles (linguine style)
- 1 jar Pulo Kare Kare Toasted Peanut Sauce
- 4 tablespoon tamari
- 1 tablespoon Sriracha
- 1 lime, juice & zest
- 1 C fresh cilantro, finely chopped
- 3 C broccoli florets
- 2 C red pepper, chopped
- 1 ¼ C shredded carrot
- ¼ C roasted & salted peanuts, roughly chopped
Instructions
- Heat 1 ½ tablespoons of coconut oil in a pan on medium heat, then add the tofu cubes, sea salt, ground black pepper, and cumin.
- Toss to coat the tofu evenly and fry for about 20 minutes. During the frying time, toss them every 2 minutes so they don't stick and so they get crispy on all sides. Set the tofu cubes aside while you prepare the rest of the dish.
- Bring medium pot of water to a boil. Once boiling, add in the rice noodles and cook for approximately 6 to 8 minutes, or until al dente. Be sure to drain and rinse them under tap water and set them aside until the end.
- In small saucepan heated to medium-low, combine the Pulo Kare Kare Toasted Peanut Sauce with tamari, Sriracha, lime juice, lime zest, and about 1 cup of the cilantro.
- Meanwhile, in a large wok or pan, heat 1 ½ tablespoons of coconut oil over medium heat and stir fry the broccoli, shredded carrot, and red pepper for approximately 5 minutes.
- Add half of the sauce mixture, turn the heat to medium low and cook for another 2 ½ minutes.
- Add in tofu cubes, rice noodles, and the remaining sauce and toss to coat everything evenly. Garnish with fresh cilantro, chopped peanuts, and a lime wedge for each bowl or plate.
Ethan
Welcome to FBC and love this peanut noodle bowl dish! ps. high five for including sriracha 🙂