Peanut-Braised Tofu with Noodles
Peanut-Braised Tofu with Noodles is rated
out of
5 by
3.
Prep Time:
5 minutes
Cook Time:
10 minutes
Servings:
4
Adjust the heat in this dish to your taste by reducing or increasing the amount of chili paste or even by eliminating it. If you do not have chili paste such as Sriracha, red pepper flakes or cayenne pepper may be substituted.
Ingredients:
- 1 lb. firm tofu, cut into 3/4-inch cubes
- 1 cup snow peas, trimmed and halved
- 1/2 lb. thin fresh Chinese noodles
- 1/2 cup coconut milk
- 1/2 cup creamy peanut butter
- 1 Tbs. chili paste
- 1 tsp. sugar
- 1/4 cup vegetable broth
- 2 Tbs. soy sauce
- 2 Tbs. fresh lime juice
Directions:
Prepare the tofu
Line a baking sheet with a double thickness of paper towels. Arrange the tofu in a single layer on the towels. Top with another layer of towels and pat the tofu dry.
Cook the vegetables and noodles
Bring a large pot of water to a boil over high heat. Add the snow peas, cook for 30 seconds, remove with a slotted spoon and set aside. Add the noodles to the boiling water and cook according to the package instructions. Drain the noodles, rinse well under cold running water and drain again. Set aside.
Braise the tofu
In a saucepan over medium heat, stir together the coconut milk and peanut butter until well combined. Stir in the chili paste, sugar, broth, soy sauce and lime juice. Add the tofu and cook, stirring occasionally, until the sauce is hot and the tofu is heated through, about 2 minutes. Stir in the peas and noodles. Divide among bowls and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).
Line a baking sheet with a double thickness of paper towels. Arrange the tofu in a single layer on the towels. Top with another layer of towels and pat the tofu dry.
Cook the vegetables and noodles
Bring a large pot of water to a boil over high heat. Add the snow peas, cook for 30 seconds, remove with a slotted spoon and set aside. Add the noodles to the boiling water and cook according to the package instructions. Drain the noodles, rinse well under cold running water and drain again. Set aside.
Braise the tofu
In a saucepan over medium heat, stir together the coconut milk and peanut butter until well combined. Stir in the chili paste, sugar, broth, soy sauce and lime juice. Add the tofu and cook, stirring occasionally, until the sauce is hot and the tofu is heated through, about 2 minutes. Stir in the peas and noodles. Divide among bowls and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).
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Rated 4 out of
5
by
slst from
A few additions
Easy to make with good flavor. I followed other recommendations to add more vegetables (1.5 c snow peas and 1 c broccoli), more coconut milk (2/3 cup, but may have needed a bit more). I baked the tofu ahead to have a more meaty texture (my preference). I'd also double the soy (I use tamari which is less salty). My husband doesn't like spice, so liked it as is, but I'd prefer to increase the chili paste by at least half, if not double for more spice.
Date published: 2021-03-30
Rated 4 out of
5
by
HIkerChef from
Good, but add more vegetables
Suggest doubling the amount of snow peas since there is plenty of sauce created. Also, I would thin the sauce just a bit with more coconut milk. Otherwise, it's really tasty.
Date published: 2013-01-05
Rated 3 out of
5
by
TetonMom from
Good with some changes
This recipe was a good jumping off point but I used a whole can of coconut milk and substituted red curry paste for chili paste, also add a squirt of fish sauce.
Date published: 2012-06-04