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Sunday, February 5, 2012

Tofu and Vegetables in Peanut Sauce over Soba

Tofu and Vegetables in Peanut Sauce over Soba
Serves 4
Takes about 25 - 30 minutes

This is a great, fancy weekday night dinner because it is very fast to prepare but very satisfying and beautiful.  You want to go for high heat, fast cooking of the vegetables so that they don’t lose their crispness.  Soba noodles cook in a matter of minutes so you won’t be waiting around for them.  Thai food is usually spicy but I’m not a fan of super spicy so the most I put in is a small amount of ground cayenne.  You can add hot peppers if you want more spice.  Feel free to serve over rice instead of soba noodles, if you prefer.


1/3 cup creamy peanut butter
3 tbsp soy sauce
2/3 cup water
1 tsp curry powder
¼ tsp ground cayenne

1 ½ tbsp sesame oil
1 tbsp soy sauce
1 (16 oz) water-packed, extra-firm tofu, cubed
3 cloves garlic, minced
1 tsp fresh ginger, minced
1 onion, diced
2 carrots, peeled and diced
1 small head broccoli, cut into florets
¼ cup water

3 bundles (9 oz total) soba noodles, cooked according to the package
1/3 cup of roasted peanuts for garnish

1. In a bowl, mix together the sauce ingredients and stir well until smooth.
2. Add 1 tbsp sesame oil and the 1 tbsp of soy sauce to a wok or frying pan.  When the mixture is hot, add the tofu cubes.  Use a spatula to lightly fry each side of the tofu.  Total cooking time will probably be around 5 minutes until tofu is lightly browned.  Remove from the pan and set aside.
3. Add the other ½ tbsp of sesame oil to the pan and heat.  Add the onion and sauté for about 2 minutes.  Add the carrots, ginger, and garlic and sauté for about another 2 minutes.  Add the broccoli and water.  Allow the water to come to a boil and then cook very briefly, probably about another 2 minutes until vegetables are just cooked but still crisp.
4. Add the tofu and the sauce and stir.  Heat briefly, only a minute or to, until everything is warmed through.  Serve hot over soba noodles with peanut sprinkled on top.

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