Tuesday, April 3, 2012

Spicy peanut noodles

Spicy peanut noodles with tofu.
I was busy organizing my closet today. It makes an amazing difference when you have cubbies, shelves and shoe racks to organize everything.

I still have a couple loads of laundry left to do and then I will have everything done.

And I am finding it weird to live in a clutter free place. I am working hard at resisting the urge to fill it with stuff.

So, to keep myself distracted from the 'urge to create chaos' I made some noodles in peanut sauce.

The noodles were topped with a generous amount of green onion, red bell pepper and sesame seeds.
The best part of the dish was the tofu. I let the cubes of tofu hang out in the peanut sauce while the noodles cooked - they soaked up the sauce - Yum!


Spicy peanut noodles with tofu

Serves 2


2 servings of the pasta of your choice cooked al dente
1/3 cup of peanut butter
1/3 cup of soy sauce
2 tsp of hot chili paste
2 tsp of low sodium chicken broth
1 Tbsp of rice wine vinegar
1 tsp of sugar (if using a sweet peanut butter you may want to omit this)
1/2 tsp of freshly grated ginger
1/3 cup of unsweetened soy milk
1/2 cup of firm tofu, cubed
1/2 scallion, diced
1/3 cup of chopped red bell pepper
sesame seeds
sesame oil


In a sauce pan over low heat combine the peanut butter, soy sauce, chili paste, chicken broth, rice wine vinegar, sugar, ginger and soy milk. Whisk until well combined.

Drop the tofu into the peanut sauce and make sure it is well coated. 

Boil your pasta in another pan and when it is al dente drain it and return it to the pot. Drizzle a small amount of sesame oil over the noodles and toss. When they are well coated they should have a nice slide.

Spoon the peanut sauce over the noodles - being careful to not disturb the tofu or it will become mushy.

Toss the noodles till they are well coated with the sauce. Place the noodles in a bowl and scoop out the tofu and place on top. Garnish with liberal amounts of diced green onion, red bell pepper and sesame seeds.


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