Equipment
Ingredients
Tofu Preparation
- 250 g extra firm tofu, pressed and cubed
- 15 g cornstarch
- 15 ml neutral cooking oil
Noodles and Vegetables
- 150 g soba noodles
- 100 g snow peas, strings removed
- 2 scallions, thinly sliced
Peanut Sauce
- 45 g smooth peanut butter
- 30 ml soy sauce
- 15 ml rice vinegar
- 15 ml maple syrup
- 5 ml toasted sesame oil
- 1 garlic, minced
- 5 g fresh ginger, grated
- 30 ml warm water
Nutrition (per serving)
Method
Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions, usually about 4 to 5 minutes. Drain in a colander and immediately rinse under cold water to stop the cooking process and remove excess starch.
In a small mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, toasted sesame oil, minced garlic, grated ginger, and warm water until completely smooth.
Place the cubed tofu on a cutting board or in a shallow dish. Sprinkle the cornstarch over the tofu and toss gently until each piece is evenly coated.
Heat the neutral cooking oil in a wok or large skillet over medium-high heat. Add the cornstarch-coated tofu in a single layer. Pan-fry for 5 to 6 minutes, turning occasionally with a spatula, until the tofu is crispy and golden brown on most sides.
Add the prepared snow peas to the wok with the crispy tofu. Stir-fry for 1 to 2 minutes until the peas turn bright green but remain crisp.
Reduce the heat to low. Add the rinsed soba noodles and the peanut sauce to the wok. Toss continuously for 1 to 2 minutes until the noodles are heated through and everything is evenly coated in the sauce. Remove from heat and garnish with sliced scallions.
Chef's Notes
- When preparing tofu, pressing out excess moisture is crucial. Even a 10 minute press between paper towels with a heavy pan on top will dramatically improve the crispiness.
- Soba noodles cook much faster than wheat pasta. Do not walk away while they boil, as they can turn to mush in a matter of seconds once past their ideal cook time.
- If using a natural peanut butter that separates, ensure it is thoroughly stirred before measuring so the sauce has the right balance of oil and solids.
- To customize the heat level, whisk a teaspoon of chili crisp or sriracha into the peanut sauce before tossing.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce will thicken in the fridge; add a splash of water when reheating.
Reheating: Microwave on medium power for 2 minutes with a splash of water, or toss in a skillet over medium heat until warmed through.
