Spicy Peanut & Tahini Buckwheat Soba Noodles with Crispy Tofu

I have been wanting to incorporate more vegetable based proteins into my diet, all while making sure my partner will actually eat it. I know many people have had bad experiences with tofu, and more so with the texture and how to cook it so that it doesn’t turn to mush. Well, this is the perfect way to give tofu a second chance, and I hope you do with this recipe. As my meat-eating hubby got up from the table to serve himself a second helping, I knew this recipe was a keeper!

Spicy Peanut & Tahini Buckwheat Soba Noodles with Crispy Tofu

Yield: 3-4 servings

Listening to: Cuba (Tiene Sabor) [feat. Omara Portuondo] by BUNT.

Spicy Peanut & Tahini Sauce

2 tbsp peanut butter, I used chunky bc it’s the best

2 tbsp tahini

1 tbsp sesame oil

1 tbsp brown sugar

½ lime, juiced

3 tbsp sriracha

1 tsp red chili flakes

1 tsp ground ginger

2 garlic cloves, minced

¼ yellow onion, minced

1 tsp fish sauce

2 tbsp rice vinegar

¼ cup vegetable broth

¼ cup soy sauce

Crispy Tofu

1 block extra firm tofu

Cornstarch

Garlic powder

3 tbsp canola or vegetable oil

To Assemble

8 oz buckwheat soba noodles, cooked according to package directions

3 green onions, sliced

2 garlic cloves, minced

¼ yellow onion, minced

1 tsp powdered ginger

1 tsp red chili flakes

1 daikon radish, shaved into ribbons (use your peeler for this)

1 bunch of bok choy, coarsely chopped

½ bunch of kale, stem removed & coarsely chopped

1 ½ cups mushrooms, sliced

½ lime, juiced

Fresh cilantro to garnish

FOR THE CRISPY TOFU,

1. Drain 1 block extra-firm tofu. Wrap the block in a few layers of paper towels, then set on a dinner plate.

2. Weigh it down with a heavy object such as a skillet, pot, or large can, and let sit for at least 15 minutes to drain.

3. Remove the weight, pat the tofu dry with a dry paper towel, and slice in half, then into cubes.

4. Dust cornstarch and garlic powder over a plate and arrange the sliced tofu on top. Then dust cornstarch and garlic powder over the tofu.

5. Heat the vegetable oil in a skillet over medium-high heat.

6. Add the tofu cubes in a single layer and cook undisturbed until the bottoms are deep golden-brown, about 2 to 3 minutes.

7. Flip the tofu and continue to pan-fry until all sides are well-browned and crisp,

8. Transfer the browned tofu to a plate lined with paper towel and set aside until ready to use.

FOR THE SPICY PEANUT & TAHINI SAUCE,

1. In a small sauce pot, combine all of the ingredients.

2. Whisk over low heat  just enough to fully emulsify all of the ingredients together. Once mixed, set aside.

FOR THE NOODLES,

1. Heat about 2 tbsp of vegetable or canola oil over medium heat.

2. Add the both the yellow and green onions, garlic, red chili flakes, and powdered ginger and sautee until translucent.

3. Add the shaved daikon, bok choy, and kale. Sauté until veggies are cooked through.

4. Turn heat down to low, add the buckwheat soba noodles then pour half of the sauce mixture and lime juice over the top and toss coat. Taste and see if you prefer more sauce, if so, add some more and toss again to coat.

5. Serve in a bowl, top it with the crispy tofu and fresh cilantro

Spicy peanut sauces (made from ground roasted or fried peanuts) have become mistakenly identified with Thai cuisine. They actually originated further down the Malay peninsula and in the Indonesian Islands. Peanuts made their way into the infamous Indonesian street foods and into the dining rooms of refined restaurants.

In Southeast Asia, when they make a peanut sauce, they start with whole, freshly roasted peanuts, which are ground then simmered with other ingredients that give the sauce a bold taste. A peanut sauce made this way tastes incredibly lighter than when peanut butter is used and the flavor of the peanuts really shines and blends beautifully with the other spices. 

Nowadays, when a majority of restaurants make a peanut sauce using peanut butter, it is a Westernized version of the sauce and the furthest thing away from Thai or other Asian foods. That’s not to say using peanut butter isn’t delicious, it’s convenient, adaptable, and readily available. It’s just not THE way.

I always have peanut butter in my pantry, can’t deny my love for PB & Honey sandwiches. And in these trying times, using up your pantry in ways you have never thought to is an incredibly satisfying feeling of accomplishment. 

Have an ingredient you don’t know how to or only use one way? Shoot me a message, I’d love to figure this out with you!