Pan Fried Tofu with Sesame Peanut Noodles

Pan Fried Tofu with Sesame Peanut Noodles

  • 3 Tbs. toasted sesame oil

  • 5 Tbs. soy sauce

  • 3 Tbs. rice vinegar

  • 2 Tbs. peanut butter

  • 1 Tbs honey 

  • 2 Tbs finely grated ginger

  • 1 clove garlic, minced

  • 12 oz dried noodles such as spaghetti or rice noodles

  • 1 lb extra firm tofu, cut into cubes (excess moisture pressed out if possible)

  • Neutral oil such as avocado or vegetable oil

  • 1 cup thinly sliced crunchy vegetables like cucumber, carrot or cabbage

  • 1/2 cup chopped peanuts

In a blender or small bowl add the sesame oil, soy sauce, rice vinegar, peanut butter, honey, ginger and garlic and mix well. Set aside.

Cook off the noodles according to packaging instructions in a large pot of boiling salted water. Once cooked strain and toss with cold water to stop the cooking. Set aside.

While the noodles cook, pour about 1” of avocado oil into a large saute pan. Warm over medium high heat. Once hot (or reaches 325°F on a thermometer) carefully fry the tofu for about 5 minutes turning halfway through. Once friend place on a paper towel lined plate.

Assemble the dish by tossing the noodles with half of the sesame soy mixture. Fold in the tofu, crunchy vegetables, and peanuts. Toss well adding more of the sesame soy mixture as needed until everything is well coated.

Serves 4.

Amanda FredericksonComment