This is one of my go-to dishes when I have a little bit of time on my hands. I love it because you can pretty much add any veggies you like and it makes great leftovers. I'm also a huge fan of pretty much anything that incorporates peanut butter or sriracha, and this recipe features both prominently!
spicy sesame-peanut noodles
makes about 6 servings

For sesame-peanut dressing
½ cup peanut butter (crunchy or smooth)
¼ soy sauce
⅓ cup warm water
1 teaspoon ground ginger
2 garlic cloves, minced
2 tablespoons rice vinegar
1 ½ tablespoons toasted sesame oil
1 tablespoon honey
1 tablespoon sriracha, plus more to taste

For pasta
¾ lb whole wheat spaghetti or soba noodles (I used linguine because it's what I had on hand)
2 tablespoons canola oil
1 block extra firm tofu
4 large carrots, sliced into rounds
1 red pepper, cut into strips
1 package frozen shelled edamame, thawed
optional: chopped peanuts and/or toasted sesame seeds for garnish


Start by pressing the tofu: drain the package, wrap the entire block in several layers of paper towels and place under something heavy (I used a big pot, but books or anything that won’t easily fall over should work). Let sit for at least 30 minutes - the longer the better - until there’s significantly less water in the tofu. Slice the block into half-inch cubes and pan fry in canola oil until the tofu is a light golden-brown color. Drain on a plate lined with a paper towel and set aside. 

Cook pasta according to directions and set aside to let cool. In a separate bowl, mix the dressing ingredients until smooth. Microwaving the peanut butter for about 20-30 seconds before incorporating it can help the ingredients blend more easily. Toss pasta and vegetables in the dressing, coating evenly. Add cooled tofu, chopped peanuts and sriracha.

This dish is best served either chilled or room temperature, and in my opinion, with lots of sriracha for extra spice!
-S
 


05/17/2012 6:55pm

wheeeeeeeeeeeeee! love this new blog!

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Stephanie
05/17/2012 11:52pm

Thank you!!

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