Tofu Peanut Noodles
with red peppers and cabbage
Smarts: Peanut allergies in your house? Substitute a cashew or almond butter!
- Red peppers (small) - 1, sliced thinly
- Cabbage, small - 1/2 head, sliced thinly ((~4 cups, sliced))
- Green onions - 3 stalks, sliced thinly
- Tofu, extra-firm (vacuum-packed preferable) - 1 lb, sliced into matchsticks
- Linguine - 6 oz
- Pasta water - 1/2 cup
- Corn starch - 2 Tbsp
- Cooking oil - 2 Tbsp
- Homemade peanut sauce - 3/4 cup ((ingredients listed separately))
- White sesame seeds (opt) - 2 Tbsp
- Lime - 1/2, juice of
- Salt and pepper - to taste
- Ginger - 1 inch, grated
- Peanut butter - 1/4 cup ((creamy is preferred, but crunchy will also work))
- Soy sauce, low-sodium - 3 Tbsp
- Rice vinegar - 2 Tbsp
- Honey - 2 Tbsp
- Cooking oil - 1 Tbsp
- Sriracha (or other hot sauce) - 1 Tbsp
- Lime - 1, juice of
- For sauce | Ginger - Prep as directed. (Can be done up to 5 days ahead)
- For noodles | Red peppers / Cabbage / Green onions - Prep as directed. (Can be done up to 3 days ahead)
- Make sauce - Soften peanut butter in the microwave for ~30 seconds. Mix with ginger, soy sauce, rice vinegar, honey, cooking oil, Sriracha (or other hot sauce), and lime juice.
- Tofu - Chop into matchsticks pieces. If you’re not using vacuum-packed tofu, remember to press the water out. (Can be done up to 1 day ahead)
- Bring a saucepan of water to boil. Salt generously and add pasta, and cook according to package instructions. Drain, keeping 1/2 cup (118 ml) of pasta water (for 4 servings - adjust accordingly for other serving sizes).
- Toss tofu with corn starch. While pasta is cooking, heat a skillet or saute pan over medium-high heat. Add oil and then tofu to heated oil with some salt and pepper. Saute until golden and crispy on the outside, 5 to 7 minutes. Remove from pan.
- Toss sauce with red peppers, cabbage, green onions, warm pasta, pasta water, tofu and sesame seeds. Finish with lime juice and season to taste with salt and pepper. Enjoy!
Love the sauce! I used angel hair noodles and was yummmmy! Also, I didn't feel like getting peanuts at the store so I used crunchy PB and it was definitely the right amount of crunch :] will make again!0 Helpful
I really enjoyed the peanut sauce -- would use on other things. Don't need quite that much pasta water -- I'd rather have a thicker sauce.0 Helpful
Too spicy for this gringa, but will make it with less Siracha next time.0 Helpful
So So Good!!! We subbed Sirachi for crushed red pepper, since Sirachi is too spicy for me :) We will make this again. Super easy!0 Helpful
The sauce is awesome. Used rice noodles and subbed broccoli and carrots for the red pepper. But, that sauce! We will use it again and again!0 Helpful