| Portions |
|---|
| Serves 4 |
Ingredients
For the peanut sauce:
- ¾ cup natural peanut butter
- ¼ cup hoisin sauce
- ¼ cup soy sauce
- 2 teaspoons fish sauce
- 1–2 tablespoons sriracha
- 2 tablespoons grated fresh ginger
- 1 garlic clove, finely minced
- Water, if needed
For the tofu:
- 450g extra firm tofu
- 1–2 tablespoons soy sauce
- ¼ cup cornstarch
- 2 tablespoons canola oil
- 1 tablespoon toasted sesame oil
For the noodles and veg:
- 225–250g soba noodles
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- ½ English cucumber, thinly sliced
- 1 large carrot, thinly sliced
- 1 bell pepper, thinly sliced
- 4 green onions, thinly sliced
- ¼ cup chopped roasted peanuts
- ¼ cup picked cilantro leaves
Directions
- To make the peanut sauce, whisk together the peanut butter, hoisin sauce, soy sauce, fish sauce, sriracha, ginger, and garlic. If needed, whisk in 2 to 4 tablespoons of water to reach a thick but pourable consistency
- For the tofu, place a large non-stick or cast-iron skillet over medium-high heat. Break the block of tofu into large chunks and transfer to a large bowl. Season with soy sauce then scatter over the cornstarch. Stir well until the tofu is coated with the cornstarch. The coating will become a bit tacky but that’s ok.
- Add the canola oil and sesame oil into the skillet along with the tofu and fry for 2 to 3 minutes on the first side or until golden and very crisp. Flip the tofu and continue to fry until crisp on all sides. Remove the tofu from the pan and set aside for serving.
- For the noodles, bring a large pot of water to a boil. Cook the soba noodles according to the package directions. Drain and rinse under cold water and transfer to a large bowl. Dress the noodles with the soy sauce and sesame oil.
- Transfer the noodles to serving bowls and divide over the vegetables. Top with the tofu and a drizzle of peanut sauce. Garnish with peanuts and cilantro and serve.