Monday, April 4, 2016

Noodles with tofu and peanut sauce

This is one of my all-time favorite recipes, and is always a big hit. It only has a few essential ingredients but is packed with flavor and texture, and can easily be dressed up with extra toppings if desired.

Noodles with tofu and peanut sauce

- 1 package of tofu, patted dry and cut into cubes
- 2 servings of soba noodles (any asian noodle works, or even whole wheat spaghetti)
- 2 tablespoons of peanut butter
- soy sauce
- oil (anything neutral, I generally use olive oil)
- sesame oil *
- 1 lime *
- peanuts *
- scallions *
- sesame seeds *

* optional - if you are missing one or more of these ingredients, it's not the end of the world!

Heat up your regular oil in the pan on medium heat. If you are using sesame oil, mix a little of that in as well. (Sesame oil has a very strong flavor, so a little bit goes a long way!) Add the tofu, making sure to stir frequently so all sides get cooked.

Meanwhile, cook the noodles according to the package instructions.

Make the sauce while the tofu is cooking. In a small bowl stir together peanut butter and soy sauce. Keep adding soy sauce and mixing until you have a thick liquid consistency. Add a little bit of sesame oil if using. Squeeze half of the lime into the sauce, mix well. Adjust to taste.

If desired, put the peanuts in a ziploc bag and crush with any hard object.

Chop the scallions.

Once the tofu has started to brown, pour HALF of the peanut sauce on top, and continue cooking. Add the sesame seeds and crushed peanuts at any time. Cook for a few minutes, making sure to stir so that the sauce covers all sides.

When the noodles are done, rinse them under cold water, drain well, and put in a bowl. Pour the remaining half of the peanut sauce on top and toss to coat the noodles evenly.

Serve the hot tofu on top of the cold noodles, top with scallions and serve with the remaining lime wedges.

- Molly

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