Peanut Noodles With Spicy Tofu

2 servings

30 min

Creamy peanut noodles topped with crispy spiced tofu crumbles and fresh cilantro.

prepBring a large pot of water to a boil over high heat
80 g unsweetened smooth natural peanut butter	Whisk peanut butter, brown sugar, vinegar, soy sauce & garlic				Toss pasta with peanut sauce & pasta water, simmer low	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 oil, 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, stirring occasionally, until scallions soften, 1 min
1 (14- to 16-ounce / 400–450 g) package extra-firm tofu, drained and gently squeezed
1 tablespoon vegetable oil (for the tofu pan)
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
Salt, to taste	Cook pasta 9–10 min, drain, reserve 1 cup pasta water
Coarsely chopped cilantro leaves and tender stems, for serving

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