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

Forwarding the News

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis each day.

Terms(Required)

I agree to the Forward's Terms of Service and Privacy Policy

Email(Required)

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.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

—  Rachel Fishman Feddersen, Publisher and CEO

With your support, we’ll be ready for whatever 2025 brings.

$36 $500

$120 $180 Other amount