Spicy Peanut Noodles
I got this recipe from the cook book Tofu 1-2-3. It's not the tofu that I loved in this recipe - it's the sauce and the noodles. Prepare this meal and serve with tofu, chicken or even just broccoli. This recipe is easy and delicious. Definitely a keeper in my home. I actually served it with spare ribs. It was a scrumptious meal. The second time I made it, I paired it with green beans, red bell pepper and fried egg. It was really good.
My version of a fantastic recipe:
4 tablespoons Ketjap manis (sweet soy sauce), divided
1/2 teaspoon ground ginger
1 pound firm or extra firm tofu, rinsed, patted dry, and cut into 1/2-inch cubes (or chicken breast cut up, or pork or whatever you like)
1/3 cup natural chunky peanut butter
3 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon water
1 tablespoon sesame seeds
1 clove garlic, minced
1/2 - 1 teaspoon sambal, or chili paste
2 packages ramen noodles, prepared with seasoning packet, drained
2 scallions, thinly sliced (both green and white parts)
1. Preheat broiler.
2. Stir together 1 tablespoon Ketjap manis and ginger in a mixing bowl. Add the cubed tofu (or chicken or pork) and stir to gently coat. Put parchment paper on a baking sheet. Spread the tofu on the baking sheet in a single layer. Place under a broiler for 5 minutes. Flip the tofu and broil for 5 minutes or until light brown and crispy.Set aside. (You may have to broil longer for meat)
3. In a medium bowl, whisk together the remaining 3 tablespoons Ketjap manis with the peanut butter, honey, rice vinegar, water, sesame seeds, garlic and sambal and set aside.
4. With the noodles cooked according to package directions. Drain noodles and transfer to a wok and toss with peanut sauce. Cook and warm through. Add tofu cubes and scallions. Mix well. Serves 3-4.
Banana Loempia's with peanut sauce
Chick-o-stick soup aka peanut soup with chicken
African Peanut Soup aka the best soup ever!
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