This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
"The mind is like tofu. By itself, it has no taste. Everything depends on the flavor of the marinade it steeps in." -Zalman Schachter-Shalomi
This is a great tofu dish. Yes, tofu is a vehicle and one that takes on the flavors of what you pair with it and this peanut sauce brings a lot to the table. You can tweak this with a bit more red pepper flakes, and if you don't have a lime on hand, use a bit of white vinegar or rice vinegar.
Cooking this can be a bit of a juggling act. Make sure you make the sauce first and are ready with your skillet for the tofu. An easy short cut is to cook the noodles until they are just slightly underdone, drain and add to the peanut sauce. Toss well and set aside.
Cook the tofu and add it to the noodles with sauce. You can also add the green onions to sauce so they cook a bit if you don't like the sharpness of the fresh.
Servings: 4 | Serving size: 2 ounces noodles with tofu and sauce
Cooking time: 60 minutes (depends on how long you press the tofu)
This recipe can be multiplied but leftovers are only fair at best. Leftover rice noodles tend to clump.
12 ounces extra firm tofu
1/4 cup no salt added peanut butter
1/2 cup cilantro leaves
3 Tbsp. low sodium soy sauce (or gluten-free tamari sauce)
1/4 tsp. red pepper flakes
1 lime (juiced)
1 tsp. lime zest
1/4 cup water
4 quarts water
8 ounces brown rice noodles
2 Tbsp. sesame oil
1/2 cup frozen, shelled edamame
1 medium carrot (peeled and shredded)
2 large green onions (thinly sliced)
1 Tbsp. dry roasted peanuts (roughly chopped)
Open the package of tofu and drain the water from it. In order for the tofu to hold its shape when it is cooked, as much moisture as possible will need to be removed in a process called 'pressing' the tofu.
Fold a dish towel in half and lay on a baking sheet. Place 1-2 paper towels on the dish towel and place the tofu on top.
Put 1-2 more paper towls on the tofu and place another baking sheet or cutting board on top. Weigh down with heavy objects such as cans of food, a cast iron pan, or cookbooks. Press for at least 15 minutes, or up to 1 hour.
When the tofu is pressed, cut into 1 inch cubes.
Place the peanut butter, cilantro, lime juice, lime zest, soy sauce, and red pepper flakes in a blender or mini chopper and puree until smooth.
When the tofu is finished pressing, place 4 quarts water in large saucepan over high heat.
When water boils, reduce heat to medium until water is boiling.
When the water returns to a boil, add the noodles.
Cook for 8 to 10 minutes, until noodles are just underdone. It is good to check about every minute for doneness.
While the noodles are cooking, place a large skillet over medium high heat.
When the oil is hot, add the tofu.
Cook on one side for 2 minutes and turn to sear on the opposite side of the cube.
Continue turning until the noodles are cooked.
When the noodles are almost done add the edamame and cook for another 1 minute. Stir gently.
Remove 1 cup of the pasta water and set aside.
Drain the noodles and edamame and add to the skillet with the peanut sauce.
Reduce the heat to medium and cook for about 1 minute, tossing gently.
If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until it reaches the desired consistency.
Serve topped with the green onions (don't add onions if they are a GERD trigger for you), the carrots and the peanuts.
Serve topped with peanuts and shredded carrots.
Serving size: 2 ounces noodles with tofu and sauce
|Calories from Fat 234
|% Daily Value
|Total Fat 26g
|Saturated Fat 4g
|Monounsaturated Fat 9g
|Trans Fat 0g
|Total Carbohydrates 61g
|Dietary Fiber 10g
|Vitamin K 48mcg