Who doesn’t love noodles, peanut butter, broccoli and tofu? Great ingredient collaboration for any meatless dinner night. Fried tofu worrying you? Not to worry, the marinating process will cook out all the excess unwanted fat. This dish is great for leftovers or a home-prepared lunch to take along to work the next day.
Recipe from Ishmir Savory
Vegan Chef & Holistic Nutrition Health Coach
Makes: 4 – 6 servings
- 1 (12 ounce) package extra-firm tofu, cut into 1-inch dice
- 1 ½ – 2 cups of extra-virgin coconut oil for deep frying
- 1 Tablespoon plus 2 teaspoons Tamari
- 2 Tablespoons fresh ginger juice
- 1 broccoli crown cut in bite size florets
- 2 carrots, peeled and cut into matchsticks
- 1 (8 ounce) package of soba noodles
- 2 teaspoons sesame oil
- ½ cucumber, peeled, seeded and julienne
- ½ small red bell pepper, julienne
- 2 – 3 scallion (green) tops sliced on the diagonal
- ½ cup natural 100% peanut butter
- ¼ cup brown rice vinegar or 3 Tablespoons apple cider vinegar
- 1 Tablespoon maple syrup
- ½ fresh lime zest
- 1 fresh lime juiced
- 2 handfuls of fresh cilantro
- To prepare the tofu, remove packaging and drain all the excess water. Wrap the tofu block in a paper towel and lightly squeeze to remove as much moisture as possible without breaking the block. Once most of moisture has been removed, cut the tofu into 1-inch cubes.
- Melt the coconut oil in a medium sauce pot on medium-high and bring up to temperature. Once oil is shimmering place enough tofu in the pot so the tofu can cook evenly. Do not overcrowd. Allow to fry for 2 -3 minutes until lightly browned. Turn over using a spatula and cook and lightly brown on other side. Once cooked remove from the oil and allow to drain on paper towel or a brown paper bag. Repeat the process until all tofu cubes are cooked. Set aside and allow cooling.
- Place the prepared tofu in a pot and add enough water just to cover the tofu. Then add 1 tablespoon of the tamari and 1 tablespoon of the freshly squeezed ginger juice and bring to a simmer. Allow to simmer for 15 minutes. This procedure will marinate the tofu and allow the excess coconut oil absorbed from deep-frying to cook out of the tofu. Strain the excess marinating liquid out of the tofu.
- Fill another pot with water and bring up to boil and then add salt. Fill a separate bowl half full of water, ice and a little salt. Once the water is boiling add the matchstick carrots for 30 seconds to a minute and then remove with a slotted spoon and add to the ice-cool water to stop the cooking process. Repeat the same procedure for the cut broccoli florets.
- In the same salted boiling water cook the noodles according to the package direction. Drain and rinse under cool water and then mix in the sesame oil on the cooked noodles to prevent them from sticking together and set aside.
- To make the sauce add the peanut butter, vinegar, maple syrup, the remaining tablespoon of freshly squeezed ginger juice, remaining 2 teaspoons of tamari, juice of the lime, it’s zest, and cilantro in blender to food processor. Blend until smooth and creamy, adding 3 to 4 tablespoons of warm water to thin, if necessary.
- In a mixing bowl, toss together noodles, cucumber, bell pepper, carrot, and peanut butter sauce. To serve, garnish with cilantro leaves and/ or sesame seeds!
Tip: If you are not consuming in one meal sitting, mix only what you intend on eating. Pack away remainder of the sauce in a separate container and mix with the noodle/ vegetable mixture when ready to eat again to prevent drying out.