Yid.Dish: Noodles with Spicy Tofu and Peanut Sauce

By Leah Koenig

Published June 30, 2005.
  • Print
  • Share Share

Adapted from Mark Bittman’s How to Cook Everything.

I often add a vegetable (usually broccoli) to this recipe, which I roast in the oven with a drizzle of peanut oil, salt, pepper, a pinch of sugar and red pepper flakes, while I’m baking my tofu. The sauce also works well as a dip for roasted or steamed veggies. Make a batch of sauce ahead – it keeps for about a week in the fridge.

Ingredients

12 ounces fresh egg noodles, or any dried noodles, such as spaghetti

1/2 teaspoon sesame oil

1/2 cup tahini or natural peanut butter (I like a combination of both)

1 tablespoon sugar (or honey)

1/4 cup soy sauce

1 tablespoon rice or wine vinegar

Hot sesame oil, chili-garlic sauce, or other hot sauce to taste

Scallions, chopped sweet peppers, peanuts, or sesame seeds to garnish

Procedure 1) Cook the noodles or rice as per directions and proceed with recipe. Refrigerate if you want the dish cold.

2) Beat together the tahini/peanut butter mixture, sugar (I use honey and you could use agave nectar or maple syrup as well), soy sauce, and vinegar. Add a little hot sauce and the sesame oil; taste and adjust seasoning as necessary. Thin the sauce with hot water, so that it is the consistency of heavy cream. I like to add chopped peanuts to the mixture at this point.

3) Toss together the noodles and baked tofu (see recipe below) or toss with the tofu alone, or toss over steamed veggies.

This might make too much sauce for your meal. Start with a small amount and save what you don’t need in the fridge.

Now, for some protein. I learned this recipe from a good friend out in Tacoma, Washington. It’s a great way to eat tofu with great texture but without adding fat or having it stick to the pan.

Spicy Baked Tofu

Ingredients 1 package of firm or extra-firm tofu

about 3 tablespoons of soy sauce or a combination of soy sauce and Braggs Aminos

dash of chili oil

1/4 teaspoon fresh ginger

Procedure

1) Preheat oven to 350

2) Press water out of tofu block and cut into 1/2 inch or 1 inch squares.

3) Put in shallow dish and pour marinade over it. Marinate for anywhere from 15 minutes to a few hours. I never have a few hours, so 15 minutes is usually fine.

4) Spread evening on baking tray. I use a Silpat. It’s one of the best things in my kitchen. Don’t have one? Run to the store. Right. Now.

5) Bake for 25-30 minutes, turning once. If you like your tofu softer, bake for less time. Firmer, more.

6) Combine with peanut sauce. (see above)

Once you get the basic idea, both of these recipes have endless variations. You might find this peanut sauce too salty or too thin; adjust it as you go; add some more peanut butter, or a little bit less soy sauce.

Serve immediately. Or chill. Or eat half and take the rest to work for lunch. You get the picture.


The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.





Find us on Facebook!
  • Is pot kosher for Passover. The rabbis say no, especially for Ashkenazi Jews. And it doesn't matter if its the unofficial Pot Day of April 20.
  • A Ukrainian rabbi says he thinks the leaflets ordering Jews in restive Donetsk to 'register' were a hoax. But the disturbing story still won't die.
  • Some snacks to help you get through the second half of Passover.
  • You wouldn't think that a Soviet-Jewish immigrant would find much in common with Gabriel Garcia Marquez. But the famed novelist once helped one man find his first love. http://jd.fo/f3JiS
  • Can you relate?
  • The Forverts' "Bintel Brief" advice column ran for more than 65 years. Now it's getting a second life — as a cartoon.
  • Half of this Hillel's members believe Jesus was the Messiah.
  • Vinyl isn't just for hipsters and hippies. Israeli photographer Eilan Paz documents the most astonishing record collections from around the world:http://jd.fo/g3IyM
  • Could Spider-Man be Jewish? Andrew Garfield thinks so.
  • Most tasteless video ever? A new video shows Jesus Christ dying at Auschwitz.
  • "It’s the smell that hits me first — musty, almost sweet, emanating from the green felt that cradles each piece of silver cutlery in its own place." Only one week left to submit! Tell us the story of your family's Jewish heirloom.
  • Mazel tov to Chelsea Clinton and Marc Mezvinsky!
  • If it's true, it's pretty terrifying news.
  • “My mom went to cook at the White House and all I got was this tiny piece of leftover raspberry ganache."
  • from-cache

Would you like to receive updates about new stories?








You may also be interested in our English-language newsletters:













We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.