Prep 10 mins
Cook 20 mins
An easy Asian-inspired peanut noodle dish that comes together with minimal fuss. I got the original recipe from Veganyumyum.com, but it's been modified a bit and I wanted to post it here so I don't lose it! Great for a quick supper on a hot summer night! Add any veggies you like--it's very versatile.
- 8 ounces uncooked soba noodles
- 1⁄2 cup coconut milk
- 1⁄2 cup peanut butter
- 2 tablespoons seasoned rice vinegar
- 1 -2 teaspoon crushed red pepper flakes, to taste
- 2 tablespoons sugar (optional)
- 2 tablespoons tamari
Tofu and Veggies
- 2 cups snap peas, cleaned
- 1 red bell pepper, cut into large dice
- 1 medium carrot, shredded
- 14 ounces extra firm tofu, cubed (1/2-inch cubes work great)
- 1 tablespoon oil
- 2 teaspoons mirin
- 2 teaspoons tamari
- Cook soba noodles, drain well.
- While noodles cook, mix up sauce: combine coconut milk, peanut butter, rice vinegar, red pepper flakes, sugar and 2 tablespoons tamari. Stir to mix well--it will get smoother the longer you stir.
- Combine peas and bell pepper in a nonstick skillet with tight fitting lid. Add a splash of water, cover, and place over high heat for 3-4 minutes, till veggies are crisp tender. Remove to strainer and drain well.
- Mix mirin and 2 teaspoons tamari.
- In same nonstick pan, heat oil over high heat. Fry tofu till browned on both sides. Remove from pan and drain on paper towels. Return to pan. Pour mirin mixture over tofu and stir gently to coat. It will bubble briefly and form a light glaze (if it doesn't, your pan has cooled off too much--turn the flame back on for a few seconds).
- Once tofu has glazed, add steamed peas and red peppers to pan and re-warm if necessary.
- Serve tofu over noodles. Top with shredded carrots and drizzle with peanut sauce. (You can also just toss everything with peanut sauce and then serve.).