Description
With a peanut sauce that’s a combination of spicy, sweet and herby, this tofu peanut vegetable stir-fry is good hot from the pan, or try leftovers cold from the fridge.
Ingredients
Scale
- 1–14 ounce package extra firm tofu
- 3 ounces soba noodles
- 2 garlic cloves
- 1 tablespoon minced fresh ginger
- 3 tablespoons peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons water
- 2 teaspoons sesame oil
- 2 teaspoons honey
- 1 teaspoon sriracha
- 1 teaspoon rice vinegar
- 1/4 cup cilantro leaves
- 1/4 cup salted roasted peanuts plus chopped peanuts for serving
- 2 tablespoons vegetable oil
- 2 scallions, thinly sliced, white and green parts separated
- 1 red pepper, sliced lengthwise into narrow strips
- 3 bok choi, stems, thinly sliced and leaves torn
Instructions
- Pat the tofu with a towel. Wrap with a dry towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes.
- Cook the soba noodles according to package instructions. Rinse with cold water and set aside.
- For the peanut sauce, mince the garlic cloves in the bowl of a food processor. Add the ginger, peanut butter, soy sauce, water, sesame oil, honey, sriracha, rice vinegar, cilantro and peanuts. Puree until fully combined, about 2 minutes.
- Heat 1 tablespoon oil over medium high heat in a large skillet or sauté pan, swirling to coat the bottom. Add the tofu and cook until browned, about 2 minutes per side. Transfer the tofu to a plate and wipe out the skillet.
- Heat 1 tablespoon oil in the skillet over high heat. Add the white parts of the scallions. After they start to soften, about 1 minute, add the red peppers and bok choi stems.
- Sauté the red peppers and bok choi stems until they are cooked but still crisp, 3-5 minutes. Stir in the soba noodles and peanut sauce.
- Then fold in the bok choi leaves and tofu, letting the leaves wilt and everything to be heated through.
- Finally, stir in the green scallions and chopped peanuts before serving.