Peanut-Braised Tofu With Noodles
This recipe offers a delightful fusion of flavors and textures, combining tender tofu, crisp snow peas, and soft Chinese noodles in a rich and creamy coconut-peanut sauce. The dish is elevated with a hint of heat from chili paste and bright acidity from lime juice, creating a harmonious balance that is both comforting and exciting. Ready to be enjoyed in just a few easy steps, this tofu and noodle dish is sure to become a favorite for vegetarians and omnivores alike.
— Constant Cookbook
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
Instructions
- <b>Prepare the tofu</b>
- 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.
- <b>Cook the vegetables and noodles</b>
- 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.
- <b>Braise the tofu</b>
- 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, <I>Vegetarian,</I> by Dana Jacobi (Oxmoor House, 2007).
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