I was going through a protein rut recently, where I seemed to be cooking with beans more weeknights than not. We try not to eat meat on weekdays, we take hard-boiled eggs to work everyday as snacks, and cheese has too much fat. So what does that leave me? I’d completely forgotten about soy.
Think of tofu as a sponge that soaks up flavor. True, on its own, it tastes like water and has a jello-like squishiness, but when you sauté it and soak it in sauce, it’s hardly discernible from chicken, except cheaper and easier to work with. Plus, it won’t dry out like boneless skinless chicken breasts.
This sauce has plenty of flavor for the tofu to absorb. Ginger, garlic, soy sauce, sugar, rice vinegar, and sesame oil, all mixed into creamy peanut butter, make for one heck of a combination. There are plenty of vegetables to provide brightness and crunch. This was so good we had it two weeks in a row – alternating with dinners involving beans, of course.
One year ago: Pasta Puttanesca
Two years ago: Asian-Style Chicken Noodle Soup
Three years ago: Pasta with Broccoli, Sausage, and Roasted Red Peppers
My noodles stuck together in one big clump, so I chopped them up after cooking. I know that’s against standard noodle procedure, but in the end, it worked perfectly.
Having made this a bunch more times, I’ve found that it’s even better with the juice of a lime squeezed into the sauce.
2 teaspoons olive oil
1 pound tofu
8 ounces rice noodles (linguine shape)
½ inch fresh ginger, peeled and finely chopped
4 cloves garlic, chopped
½ cup creamy peanut butter
3 tablespoons soy sauce
2 teaspoons brown sugar
3 tablespoons rice vinegar
1 tablespoon sesame oil
¼ cup warm water
chili garlic sauce to taste (optional)
1 medium cucumber, sliced into half moons
1 red bell pepper, cut into matchsticks
2 green onions (green parts only), sliced
¼ cup chopped fresh cilantro
1. Heat the oil in a medium nonstick skillet over medium-high heat. Slice the tofu lengthwise into ½-inch thick slabs; pat dry on a dishtowel. Transfer the tofu to the oil and cook, without moving, for 4-6 minutes, until browned on the bottom. Flip the tofu and brown the second side. Remove the tofu from the skillet and cut into bite-sized cubes.
2. Bring a large pot of water to a boil. Add a large pinch of salt and the rice noodles; cook until tender. (Check the package instructions for exact cooking times.) Drain and rinse the pasta.
3. In a large bowl, whisk together the peanut butter, soy sauce, ginger, garlic, sugar, rice vinegar, sesame oil, water, and chili garlic sauce until smooth. Fold the tofu into the sauce, then add the remaining ingredients, reserving some of the green onions and cilantro for a garnish.