Kitchen Garden Journal
- Published on Sunday, October 10, 2010, 04:32
- Written by Tim Wilcox
Photo by Candace Hope
In the first apartment I ever had, when I was 18 years old, a vegetarian, and new to cooking, I made this at least twice a week. The recipe has evolved somewhat since then, but the basic concept is the same: noodles, peanut sauce, fried tofu, and vegetables. It’s also my favorite thing to order at two of my favorite local restaurants: The People’s Pint and The Lady Killigrew. Always fills you up. Never lets you down.
1 lb pasta: whole wheat spaghetti, buckwheat soba, or udon noodles
Peanut sauce: 2/3 cup natural peanut butter
¼ cup tahini sesame paste
2 cloves garlic, minced
2 hot chilies, minced, or 1 tsp cayenne
3 Tbsp soy sauce or 2 Tbsp soy and a heaping spoonful of miso paste
2 Tbsp sugar
2 Tbsp sesame oil 1/2 -1 cup water, to thin the sauce
Fried tofu slices Blanched broccoli florets
Boil the pasta until al dente, drain and rinse in cold water to stop the cooking. Toss with a little sesame oil and set aside.
Prepare the sauce by mixing together all the ingredients and diluting it with lukewarm water to the desired consistency. It should be moderately thick: thin enough to coat the pasta without clumping but not at all runny.
For the fried tofu, cut a block of firm or extra firm tofu into thin (3/16”) slices. Dip the slices in soy sauce and fry them in hot canola oil until crispy, turning once, like you would fry bacon. Drain on paper towels and chop coarsely into bite sized pieces. Put in a serving dish on the table.
Toss the sauce with the noodles and serve each person clump in a large bowl. Prepare the rest of the vegetables and herbs and arrange artfully on the table for the diners to serve themselves.