Soba Noodles with Broccoli, Tofu and Peanut Sauce
by Katherine Deumling of Cook With What You Have
This combination really works well and is a good template–different noodles, different sauce, different veg. To make this sauce I add peanut butter and water to some of the marinade for the tofu. It streamlines things a bit and gives the dish variety without too extra much effort.
Variations
Substitute ramen, rice noodles or spaghetti
Substitute any cooked/roasted vegetable you’d like such as cauliflower, Brussels Sprouts, kohlrabi, summer squash, green beans, snap peas, etc.
Pan-fry the tofu instead of baking it, especially if you’re in a rush
Serves 4-5
6 ounces soba noodles (or other noodles, see variations)
1 block (usually about 14-16 ounces) firm tofu, briefly pressed between plates to remove some of the liquid, then cut into cubes
1 large stalk broccoli, stems peeled and then cut into small chunks and florets cut fairly small as well for about 5-6 cups
2 scallions, thinly sliced
1/3 cup cilantro, finely chopped
Marinade
2 1/2 tablespoons soy sauce
2 1/2 tablespoons toasted sesame oil
1/4 teaspoon hot pepper (optional)
2 teaspoons ginger, grated on a microplane or very finely chopped
2 cloves garlic, minced or grated on microplane
Juice of 1 lime
2 teaspoons sugar or other sweetener, more to taste
Sauce
1/2 the above marinade
3 tablespoons smooth peanut butter
3-4 tablespoons water (or however much you need for just pourable consistency)
Hot sauce for serving
Preheat oven to 400
Mix together all ingredients for the marinade. Put the tofu cubes in a baking dish and gently toss with just shy of half the marinade, making sure they’re in one layer. Bake tofu for 20 minutes.
Meanwhile bring a pot of water to a boil. Add 2 teaspoons salt. Cook the broccoli for 3 minutes, then remove with a slotted spoon and set aside. Add the noodles to the pot and cook according to package instructions. Drain and rinse thoroughly with cold water and set aside in a bowl. Toss the noodles with about 1 tablespoon of the marinade and the scallions and cilantro.
To the remaining marinade, stir in the peanut butter and water until you have a good consistency. Taste and add soy sauce, sesame oil, lime juice and or/sugar as needed.
Assemble the noodles, broccoli and tofu on a platter or mix together in a large bowl and serve with the peanut sauce.
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