Wednesday, September 23, 2015

Tofu Stir-Fry with Noodles



Serves 4
Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen

I’m always happy when I find a new meatless recipe that’s not only delicious (this was a big hit with the hubby who loves peanut butter), but one that can be made quickly. Prepping this tasty dish went fast because I had cut up the veggies earlier in the day (you can even prep them the night before.) 

2 Tablespoons olive oil or peanut oil, divided
1 package (14 ounces) extra firm tofu, drained, pressed and cut into ½ inch cubes
Kosher salt
2 red bell peppers, ribs and seeds removed, thinly sliced
½ head of green cabbage, cored and thinly sliced
2 large cloves garlic, slivered
¼ - ½ teaspoon red pepper flakes
2 Tablespoons peanut butter
¼ cup soy sauce
¼ cup brown rice vinegar
8 oz. soba noodles OR whole-wheat spaghetti

Bring a large pot of water to a boil.  Add about 1 Tablespoon salt to the water. Cook the soba noodles or spaghetti according to the package directions.  Drain and set aside.  Meanwhile, heat 1 Tablespoon oil in a large nonstick skillet over high heat; add the tofu and 1-teaspoon Kosher salt.  Cook, tossing occasionally, until golden, 8 to 10 minutes.  Transfer to several layers of paper towels to drain. 
Heat remaining Tablespoon oil in the same skillet over medium-high heat.  Add bell peppers, cabbage, garlic, pepper flakes and ½ teaspoon Kosher salt; toss to coat.  Cook, tossing occasionally, until vegetables are bright in color and crisp-tender, about 8 minutes.  Add the tofu to the vegetables and toss.
While the vegetables are cooking, make the sauce.  In a small bowl or liquid measuring cup, stir together ¼ cup hot water, 2 Tablespoons peanut butter, ¼ cup soy sauce and ¼ cup brown rice vinegar.  Add the sauce (it will be thin) to the vegetable/tofu mixture.  Stir until combined.  Serve over the soba noodles or spaghetti.

Note:  The tofu and the sauce can be made in advance.  The vegetables can also be cut up in advance and stored in the fridge.  Use the other half of the cabbage for a delicious slaw. 


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