Crispy Tofu with Peanut Sesame Noodles

Posted on 2023-06-01

Quick weekday dinner – comes together quickly and has opportunities for different toppings.

Ingredients

For the tofu

• 9 oz extra-firm tofu
• 1 tbsp olive oil
• 1 tbsp cornstarch
• Salt and pepper

For the noodles

• 2 oz buckwheat and brown rice soba noodles
• 1/3 of an English cucumber
• 1/2 tbsp peanut butter
• 1/2 tbsp tahini
• 1 tsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sambal oelek
• Juice of half a lemon

For a topping

• 4 shitake mushrooms
• 2 scallions
• 2 tsp sesame seeds
• 1 tsp olive oil

Instructions

For the tofu

1. Preheat the oven to 400F.
2. Chop the tofu into 1 inch cubes.
3. Coat the tofu with olive oil, tossing with a spatula.
4. Sprinkle the tofu with cornstarch, mixing to coat.
5. Place on a parchment paper-lined baking sheet, ensuring no pieces touch.
6. Bake for 30 minutes, turning every 10 minutes.

For the noodles

1. Boil and salt a small pot of water
2. Boil noodles for 5 minutes, drain and rinse with cold water.
3. Thinly slice cucumber, then thinly slice those slices into strips.
4. Mix remaining ingredients, toss noodles and cucumber in sauce.

For the topping

1. Slice shitake mushrooms, thinly slice white part of scallion.
2. Sauté mushrooms and scallion in olive oil over medium-high heat.
3. Add sesame seeds, season with salt, pepper to taste.

Assemble

1. Slice green part of scallion.
2. Toss tofu with noodles.
3. Place topping and scallions on noodles and tofu.