Chili-Glazed Tofu with Soba Noodles*

Tofu with Peanut Hoisin Sauce

Shiitake mushrooms got us into this mess, I think.  We had some firm tofu, broccoli, carrots, and a few pantry staples on hand, so these recipes came together easily.  It started with miso soup (but just the generic add-a-tablespoon-or-two-to-water variety–which is still decent in my book) with tofu and shiitakes.  The soup led us to pan fried tofu in sesame oil with a hoisin-peanut sauce.  (Sure, no shiitakes, at least it had a tofu/Asian theme.)  Finally, we assembled a broccoli, shiitake, carrot, soba noodle, chili-glazed tofu dish that was so spicy we each downed about a gallon on water with the meal. Delicious.

For the Appetizer (modified from epi’s version):

Tofu Triangles

  • 1 teaspoon dark sesame oil
  • 1 package extrafirm tofu, drained well and cut into triangles
  • Kosher salt and freshly ground black pepper
  • 1 green onion, thinly sliced on the diagonal
  • 1 tablespoon toasted white and/or black sesame seeds

The Hoisin-Peanut Sauce

  • 1/4 cup low sodium soy sauce
  • 2 teaspoons hoisin sauce
  • 1/4 cup peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 2 cloves garlic, finely chopped
  • 2 teaspoons freshly grated ginger
  • 1/2 teaspoon crushed red pepper
  • 1 scallion, finely chopped

Preparation

  1. For the tofu, In a large skillet, heat the oil over medium-high heat.
  2. Salt and pepper the tofu.  Add the triangles to the skillet and cook until browned, just a few minutes per side.  Set aside.
  3. Sprinkle with scallions and sesame seeds.
  4. For the sauce, combine all ingredients in a bowl.
  5. Serve tofu with the peanut-hoisin sauce.

For the Entree:

Chili-Glazed Tofu (slightly modified from CL’s version)

  • 2 tablespoons sugar
  • 1/4 cup rice vinegar
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons fresh ginger, grated
  • 2 cloves garlic, finely chopped
  • 1-3 teaspoons Sriracha
  • 1 tablespoon peanut oil
  • 1/2 package extrafirm tofu, drained well and cut lengthwise about 6 pieces
  • Sea salt and freshly ground black pepper

Soba Noodles

  • 2 teaspoons sesame oil, divided
  • 1 3-4 oz. package of shiitake mushrooms, stemmed, cleaned, and thinly sliced
  • 2-3 cloves garlic, chopped, divided
  • 2 teaspoons ginger, grated, divided
  • 1/2 teaspoon crushed red pepper, divided
  • 1 medium head of broccoli, cut into florets
  • 1/2 cup chicken broth
  • 1/2 cup carrots, cut into matchsticks
  • 1/2 package soba noodles, cooked

Preparation

  1. For the tofu, combine sugar through Sriracha in a small bowl.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Sprinkle tofu with 1/2 teaspoon salt and pepper.
  4. Add tofu to pan; cook 3 minutes on each side or until browned.
  5. Add sauce mixture to pan; cook a little less than aminute, stirring constantly. Remove from heat.
  6. For the noodles, cook the mushrooms and broccoli in the same fashion, but separately:
  7. Heat oil in a large, deep skillet or a wok over medium-high heat.
  8. Add mushrooms/broccoli.
  9. Cook, stirring occasionally, a few minutes, just until tender.
  10. Add garlic, ginger, and crushed red pepper, and cook until fragrant. (Repeat for mushrooms/shiitakes.)
  11. Add both vegetables, cooked soba noodles, carrots, and broth to the pan.
  12. Cook until heated.
  13. Serve noodles topped with tofu; drizzle remaining glaze over noodles.

Yields 4 servings for the triangles, 2 (maybe 3) for the noodles

*Yep.  Still looking/saving up for an SLR camera.  We’ll have one soon (I keep telling myself).
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