Almond Tofu with Snap Peas and Soba Noodles
Source: www.epicurious.com/recipes/food/views/almond-tofu-with-snap-peas-and-soba-noodles-381384
Ingredients
- 14 ounces extra-firm tofu, drained and sliced crosswise 1/4 inch thick
- Salt
- 6 tablespoons almond butter
- 2 tablespoons soy sauce
- 3 tablespoons maple syrup
- 1 tablespoon sesame oil
- 3 scallions, green and white parts, thinly sliced
- 5 tablespoons olive oil, plus more for the baking sheet
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 3 cups snap peas, trimmed and halved diagonally
- 8 ounces soba noodles
- 2 tablespoons rice vinegar
- Leaves from 1 bunch fresh cilantro
- Chili oil
Directions
- Preheat the oven to 350F.
- Lay the tofu slices on a well-oiled baking sheet and season with salt.
- In a small bowl, whisk together the almond butter, soy sauce, maple syrup, and sesame oil.
- Rub 1/2 teaspoon of the almond butter mixture into the top of each tofu slice.
- Try not to get the sauce on the pan.
- Bake for 25 minutes.
- Flip the tofu and season lightly with salt.
- Rub the second side of each tofu slice with 1/2 teaspoon of the almond butter mixture, reserving the extra.
- Bake for 25 minutes more.
- Let cool.
- Slice the tofu lengthwise into strips.
- Heat a saute pan over high heat and add 2 tablespoons of the olive oil.
- Add the scallions, cook for 1 minute, and add the tofu and ginger.
- Cook the tofu for 1 minute, undisturbed.
- Add the garlic and 1/4 cup water and saute over medium-high heat for 2 minutes.
- Turn off the heat and stir in the reserved almond butter mixture.
- Leave the pan on the stove, covered.
- Put the peas in a colander in the sink.
- Bring a large pot of salted water to a boil.
- Add the noodles and return to a boil, then simmer, uncovered, for 6 minutes, until the noodles are just cooked through.
- Pour the noodles on top of the peas in the colander and drain out the water.
- Immediately pour the noodles and peas back into the pot.
- Add the remaining 3 tablespoons olive oil and toss to prevent the noodles from sticking.
- Stir in the tofu, rice vinegar, cilantro, and salt to taste.
- Serve immediately with the chili oil alongside.