Tuesday, March 23, 2010

Peanut Noodles

One of my favorite comfort foods on a rainy, windy day is noodles. I like noodles any which way, and I use them often. Sometimes I'll make vegetable lo mein with udon noodles, other times a spicy Asian soup with cellophane noodles. Last night (which was appropriately drab weather-wise), I chose to use soba, or buckwheat, noodles to make dinner. Besides tasting really good, these noodles are a source of multiple amino acids and are easily digestible since they are wheat free. My favorite way to use this kind of noodle is with a peanut based sauce; for whatever reason, a peanut sauce coats soba perfectly. After trying more sauce recipes than I can count on two hands, I figured out my own version of peanut sauce that I really love. You can simply boil the soba, dress in peanut sauce, and enjoy for a simple and fast meal. But I added a few tasty extras to mine - tofu and a mixture of veggies. A big bonus of this recipe is that it is equally delicious hot, room temperature, or cold. It makes for great leftovers.
Soba with Peanut Sauce, Tofu, and Vegetables
-8-10 oz. soba noodles, cooked, drained, and rinsed
-canola oil
-1 14 oz. package extra firm tofu, drained and cut into cubes
-2 carrots, cut into matchsticks
-1 bell pepper, cut into matchsticks
-1/2 cup frozen shelled edamame
-2 tbsp freshly grated ginger
-1/2 cup natural creamy peanut butter
-1/4 cup soy sauce
-1 clove garlic, grated
-2 tbsp rice wine vinegar
-1 tbsp sesame oil
-1 tbsp agave nectar
-1 tbsp sriracha
-2 scallions, chopped
-2 tbsp sesame seeds

-Coat the bottom of a large pan with canola oil and put over medium-high heat. Add the tofu cubes and cook for 7-8 minutes. Once golden, flip the tofu and cook for another 7-8 minutes so you have two golden sides. Remove from the pan and place on a paper towel.
-Leave the heat on the pan. Add the carrots, peppers, and edamame. Cook for 4-5 minutes, stirring. Add 1 tbsp of grated ginger and cook for 1 more minute. Remove the vegetables from the pan and set aside.
-While the tofu and vegetables cook, prepare the peanut sauce. Combine the peanut butter (softened in the microwave if needed), soy sauce, 1 tbsp of the grated ginger, garlic, rice vinegar, sesame oil, agave nectar, and sriracha. Whisk well to combine. You may need to add a tablespoon or two of warm water to get the sauce nice and smooth.
-Toss the soba noodles with the prepared peanut sauce in a large bowl. Top with the cooked tofu and vegetables, and sprinkle scallions and sesame seeds over the top. Serve.

1 comment:

  1. Wow, both dishes look really good!! I haven't had tofu in awhile, might have to make it soon!!!