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Categories:
noodles coconut milk peanut butter rice vinegar red pepper sugar tamari snap peas red bell pepper carrot oil mirin tamari
Viewed: 27 - Published at: a year agoIngredients
- 8 ounces uncooked soba noodles
- 12 cup coconut milk
- 12 cup peanut butter
- 2 tablespoons seasoned rice vinegar
- 1 -2 teaspoon crushed red pepper flakes, to taste
- 2 tablespoons sugar (optional)
- 2 tablespoons tamari
- 2 cups snap peas, cleaned
- 1 red bell pepper, cut into large dice
- 1 medium carrot, shredded
- 14 ounces extra firm tofu, cubed (1/2-inch cubes work great)
- 1 tablespoon oil
- 2 teaspoons mirin
- 2 teaspoons tamari
Method
- Cook soba noodles, drain well.
- While noodles cook, mix up sauce: combine coconut milk, peanut butter, rice vinegar, red pepper flakes, sugar and 2 tablespoons tamari.
- Stir to mix well--it will get smoother the longer you stir.
- Combine peas and bell pepper in a nonstick skillet with tight fitting lid.
- Add a splash of water, cover, and place over high heat for 3-4 minutes, till veggies are crisp tender.
- Remove to strainer and drain well.
- Mix mirin and 2 teaspoons tamari.
- In same nonstick pan, heat oil over high heat.
- Fry tofu till browned on both sides.
- Remove from pan and drain on paper towels.
- Return to pan.
- Pour mirin mixture over tofu and stir gently to coat.
- It will bubble briefly and form a light glaze (if it doesn't, your pan has cooled off too much--turn the flame back on for a few seconds).
- Once tofu has glazed, add steamed peas and red peppers to pan and re-warm if necessary.
- Serve tofu over noodles.
- Top with shredded carrots and drizzle with peanut sauce.
- (You can also just toss everything with peanut sauce and then serve.
- ).
