After a week of eating out and eating lots of meat - this meal totally hit the spot. The peanut sauce is to die for! I used the left over sauce as a dip and dipped what ever I could find in it.
Ingredients
12 oz. Extra Firm Tofu- 1/2 lb. Soba or Rice Noodles
- 1 Bell Pepper, thinly sliced
- 4 Baby Bok Choy
- 2 Carrots, Shaved with a Vegetable Peeler
- Half a Cucumber, Sliced on a Bias
- 4 Scallions, Halved Length Wise
- Sesame Oil
- Cilantro for Garnish
- 1/3 Cup Pickled Ginger ( I skipped this)
Directions
- Bring a large pot of water to a boil for the noodles. Drain and press the tofu. Cut it into cubes and saute on medium heat with 1 tsp. sesame oil until lightly browned. Be gentle so the tofu stays in cube form.
- Start the sauce. Saute the the garlic and shallot in the oil to soften, whisk in the peanut butter, coconut milk, water, agave and soy sauce and mix to combine. Sprinkle in the red pepper flakes. When all ingredients are warmed through, add the lime juice. Add spices as you wish here.
- In a steamer basket, or pan filled 1'' with water. Steam the bok choy, scallions and bell peppers for 6 minutes with the lid on (time may vary). Remove.
- Cook the noodles according to instructions. Drain and rinse with cold water, drizzle a little sesame oil to prevent them from sticking. Mix the tofu with desired amount of sauce so it looks like a creamy mess. Lay the tofu on top of the noodles and arrange the bok choy, peppers, cucumber, pickled ginger and shaved carrots along side. Sprinkle everything with sesame seeds and fresh chopped cilantro.
adapted from sprouted kitchen
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