Peanut Noodles With Spicy Tofu
30 min2 servings
Creamy peanut noodles topped with crispy pan-fried tofu crumbles and a spicy gochugaru coating.
| prepBring a large pot of water to a boil over high heat | ||||||||||
| 80 g unsweetened smooth, natural peanut butter | Whisk peanut butter, sugar, vinegar, soy sauce & garlic | Season sauce with salt, set aside | Add peanut sauce & ¾ cup pasta water to pasta | Heat to low, stir until sauce melts & coats pasta | Thin with pasta water if needed | Divide noodles between bowls, top with tofu & cilantro | ||||
| 1 tablespoon light brown sugar | ||||||||||
| 1 tablespoon rice vinegar or distilled white vinegar | ||||||||||
| 1 tablespoon soy sauce (for the sauce) | ||||||||||
| 2 garlic cloves, finely grated (for the sauce) | ||||||||||
| 3 tablespoons vegetable oil (for the tofu) | Heat skillet over low 1–2 min, add oil, raise to medium-high | Crumble tofu into pan, cook undisturbed 5 min | Flip tofu, cook undisturbed 5 min until golden | Add oil, soy sauce, garlic, scallions & gochugaru, toss | Cook over medium, stirring, until scallions soften, 1 min | Turn off heat, set pan aside | ||||
| 1 (14- to 16-ounce / 400–450 g) package extra-firm tofu, drained and gently squeezed | ||||||||||
| 1 tablespoon vegetable oil (for the tofu finish) | ||||||||||
| 1 tablespoon soy sauce (for the tofu) | ||||||||||
| 2 garlic cloves, finely grated (for the tofu) | ||||||||||
| 2 scallions, thinly sliced | ||||||||||
| 2 teaspoons gochugaru (Korean red-pepper flakes) or 1 teaspoon crushed red pepper | ||||||||||
| 225 g bucatini or spaghetti | Season boiling water with salt, cook pasta 9–10 min | Drain pasta, reserve 1 cup pasta water, return to pot | ||||||||
| Salt, to taste | ||||||||||
| Coarsely chopped cilantro leaves and tender stems, for serving | ||||||||||
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