Peanut Soba Noodles with Tofu

Spicy peanut soba noodles with tofu and chilli oil.

Peanut soba noodles with tofu

I have a slight obsession with chilli oil at the moment I’ve been drizzling it on everything. I particularly like this one not sponsored just love it. Its so good in this noodle dish with the creamy peanut sauce. Tofu on the other hand I have to admit has taken a while for me to appreciate. For ages I just couldn’t get over the texture of it but it has grown on me. I like it best marinaded in spices and fried up so its good and crispy on the outside. If you have any recipes using tofu that you love send them my way to try, I would like more tofu dishes in my repertoire.

(I just wanted to mention if you were not already aware of the whole photobucket saga. It has effected about half of my blog from before I migrated over to wordpress. I was using photobucket to store my images. They have now stopped this service unless you can afford to pay 400 dollars a year which I cant. So the images are now just broken photobucket links. Im very gradually trying to re upload all of my images its going take a long time so please bare with me.)

Hope your all having a great week. Sorry for the slightly late and short post.

xxx

Peanut soba noodles with tofu

Peanut soba noodles with tofu

Peanut Soba Noodles with Tofu

Peanut soba noodles with tofu

  • Total Time: 40m

Ingredients

  • 170 g Silken Tofu
  • 3 tsp. Turmeric (One for on the tofu)
  • 1 tsp. Paprika
  • Salt
  • 2 tbsp. Smooth Peanut butter
  • 3 Spring onions (2 for the paste one for on top)
  • 1 tbsp. Ginger peeled and chopped
  • 2 Cloves garlic peeled
  • 2 tsp. Fish sauce
  • 3 tbsp. Fresh coriander (some for the top some for the paste)
  • 1 tsp. Chili powder
  • 2 tbsp. Peanut oil
  • 200 ml Coconut milk
  • 200 ml Veg stock
  • Juice of 1 Lime
  • 125 g Soba noodles
  • 2 tbsp. Chopped Unsalted peanuts
  • 2 tsp. Chili oil

Instructions

  1. Pat dry the tofu with kitchen towel, cut into large cubes and place in a bowl. Coat with a teaspoon of turmeric, paprika and a pinch of salt and leave to sit for 10 minutes.
  2. In a blender add the peanut butter, 2 spring onions, ginger, garlic, fish sauce, coriander (save some for the top), rest of the turmeric, chilli powder, a drizzle of peanut oil and small pinch of salt. Blitz to a paste.
  3. Heat a frying pan with a little oil on a medium heat and fry your tofu for a few minutes until all sides are browned. Set the tofu aside on some kitchen paper.
  4. In a pan heat the remaining oil on a medium heat, add the peanut butter paste and cook for a couple of minutes stirring constantly. Now add the coconut milk and stock mix well. Turn up the heat and bring to a boil then reduce the heat and stir in the lime juice, allow to simmer for 10 minutes.
  5. Bring a pan of water to the boil and cook your noodles for 10 minutes, drain.
  6. Using two large bowls divide the noodles. Ladle over the peanut sauce and top with the fried tofu. To finish off scatter with chopped peanuts, spring onion and coriander and a drizzle of chilli oil.