Tofu Noodle Satay is one of those fast and easy meals that even picky kids like. Use this recipe as a base, but go ahead and substitute as you prefer. Add a red pepper or asparagus, make it chunky peanut butter – the sky’s the limit. You can even sneak in some finely chopped spinach! (The kids will never know.)
Queen of Freeze Note: The satay sauce freezes well so, if you like it, next time double or more the recipe. Then, go ahead and freeze the extra in portion sized containers for future use.
TOFU NOODLE SATAY – makes about 2 large servings
- 1/2 cup (82 grams / 3 oz) creamy peanut butter
- 1/3 cup (75 ml / 2.5 oz) water
- 1/3 cup (75 ml / 2.5 oz) soy sauce
- 3 T lime juice
- 3 cloves garlic, pressed or minced
- 1 T ginger, fresh, grated
- 1 T sesame oil
- 1/4 tsp red pepper flakes
- 21-28 oz (593-794 grams) extra-firm tofu block
- 1.25 cups (85 grams / 3 oz) bite-sized broccoli pieces
- Vegetable oil for frying tofu
- 6 oz (174 g) uncooked spaghetti noodles
- 1/3 cup (40 g) roasted peanuts (I prefer spicy lime flavored)
Sandwich the tofu between between two plates to squeeze out excess water. To speed up the process, set something weighty (such as a can) on top to add pressure. Pour off drained water from time to time.
Into a blender, combine the peanut butter, water, soy sauce, lime juice, garlic, ginger, sesame oil, and red pepper flakes. Whirl on low until blended. Pour into a small saucepan and heat over medium/low, just to boil. Turn off heat, and let sauce set while preparing the rest of the recipe.
Turn on oven to 200° F (93° C) – so the cooked tofu will be able to stay warm until ready to use.
Steam the broccoli pieces for 3 minutes only. They will go from a dark green to a bright green. Immediately remove the steamer basket from the pot to stop the cooking. (You don’t want mushy broccoli.)
Bring about 2 quarts of water to cook the pasta to a full boil in a Dutch oven while you prepare the tofu.
Slice the drained tofu into 5/8″ (1.5 cm) slabs. Cut these into smaller pieces – I prefer 1.5″ x 1.5″ (3.5 cm x 3.5cm).
Heat vegetable oil in a nonstick skillet over medium/high heat. When oil is shimmering, add as many tofu pieces as will fit. If you have a splatter guard, use it! As soon as the bottoms are browned, flip and cook the other side. Don’t overcook or the tofu will become rubbery.
Place the cooked tofu pieces on a paper towel lined baking sheet and put in the 200° F (93° C) oven to keep warm.
When the water in the Dutch oven is at a full boil, add in the spaghetti noodles and cook until done. Drain in a sieve, but don’t rinse or shake.
Into to now empty Dutch oven, pour in the satay sauce and heat over low. When warmed, add in the broccoli, peanuts, and pasta. Stir to mix. Then add in the tofu and gently combine (the tofu will break apart if you’re over-zealous. Serve.