I’m just writing and reading for class, but I’ll be back with more tidbits to add about this addictive and quick weeknight/day meal and its inspiration later .
In the meantime, here’s another song by Snoh Aalegra to cook to and wind down with.
- 1 block of extra firm tofu
- 9 ounces of soba noodles (technically the bag said 8.8 ounces) You can sub in any noodles I have also done this with millet noodles (YUM!)
- olive oil or other oil for sauteeing
- salt to taste
- 2-3 tbsp sesame seeds (I used black sesame seeds)
- 10-15 shishito peppers or other mild whole peppers (optional)
- 3 tbsp peanut butter
- 4 tbsp soy sauce (preferably Kikkoman)
- 2 tbsp agave or honey
- 2 tbsp fresh lime juice
- 2 tsp sesame oil (I used roasted sesame oil for an even deeper sesame flavor), plus more for drizzling
- 1 tbsp sriracha
- 1 tbsp minced fresh ginger (~1-inch thumb)
- 3-4 cloves garlic, minced
- 3-4 scallions/green onion, chopped
- chili oil
- greens onions (just the green parts)
Preheat the oven to 475 degrees, and line a baking sheet with parchment paper. Drain the block of tofu in a wad of paper towels, patting it dry on all sides until it’s as dry as you can get it. Then cube it into bite-sized pieces, spread the cubes out on the baking sheet, and pat it dry a second time to remove even more water.
Drizzle on a couple tablespoons of sesame oil and a couple tablespoons of olive oil (or other) over the tofu, season with salt to taste, then sprinkle over the sesame seeds. Toss to coat the tofu completely, and place in the oven to bake for 15-18 minutes.
While the tofu is cooking, cook your noodles.
Select your noodle of choice. I had an option of all three of these, but went with the soba noodle and really happy I did. It stood up perfectly to the hearty peanut sauce.
Bring a large pot of salted water to a boil, and cook your noodles according to package instructions. Drain the noodles and run under cold water until they’re cooled to stop the cooking. Set aside.
After the 15-18 minutes have passed, remove the tofu from the oven and flip them or shake the pan so they flip over on their own to help them cook evenly, then add the peppers to the pan with the tofu and cook for another 5-10 minutes. The peppers will begin to POP loudly in the oven when they’re ready.
While the peppers are cooking, whisk all the peanut sauce ingredients together.
Then heat a large skillet with a little more oil, and add the sauce, and cook for 5 or so minutes, whisking constantly until the sauce begins to bubble and thicken. Remove the pan from the heat and add in the cooked and cooled noodles, and toss to coat. Remove the tofu from the oven and toss in with the noodles.
SERVE with chili oil if you’re a spice freak like moi and extra green onions if you have some. AND ENJOY <3