This summery pasta dish is perfect for those nights where it’s just too dang hot to spend hours sweating in the kitchen. Or for those nights where you need something on the table in less than 30 minutes. Or for those nights where you are just really craving tofu.
What? You don’t crave tofu? I do. I also really hate cooking when it’s hot and humid out. So this dish was perfect.
Cold Peanut Noodles with Tofu and Bell Peppers
adapted from Food and Wine
3/4 pound cold tofu, cut into 1/2 – 3/4″ cubes
1/3 cup plus 2 tablespoons low sodium soy sauce
1 pound Chinese shan dong noodles or other wide, flat noodle
1/2 cup creamy peanut butter
1/2 cup low sodium chicken or vegetable broth
1 tablespoon rice wine vinegar
3/4 teaspoon Chinese chile-black bean sauce
1″ piece of ginger, chopped
1 garlic clove, chopped
3/4 teaspoon toasted sesame oil
2 large bell peppers, thinly sliced
3 large green onions, thinly sliced
- Toss tofu with 1/3 cup soy sauce in a medium bowl. Let sit for 10 minutes.
- Meanwhile, bring a large pot of salted water to boil. Add noodles and cook according to package directions until they are al dente. Drain and rinse under cold water. Place into a large bowl.
- Combine the remaining soy sauce with peanut butter, broth, vinegar, chile sauce, ginger, garlic and sesame oil. Puree until smooth. Pour over the noodles and toss to combine.
- To serve, place noodles into a bowl and top with tofu, bell peppers, and green onions. Serve immediately.