There’s something inexplicably satisfying about the perfect harmony between spicy and nutty flavors—like a dance of fire and earth on your taste buds. And with crispy tofu joining the ensemble, these peanut noodles become a symphony in a bowl. Imagine tucking into this dish after a long day—it’s a warm hug with a kick, for those who crave a bit of chaos in their comfort food.
Steps
- Begin by heating vegetable oil in a medium frying pan over medium heat. Fry the sliced tofu for about 5 minutes on each side until it turns golden and crispy, then remove and set it aside.
- Peel and finely slice the ginger into matchsticks and add it to the same pan along with minced garlic. Sauté them briefly until they start to caramelize.
- In a small bowl, combine soy sauce, water, dark brown sugar, Chinese black vinegar, sliced red chili, and cornstarch. Pour this mixture into the pan and let it simmer until it thickens, then add the tofu back to coat it in the sauce before setting the tofu aside again.
- Boil water in a medium saucepan and cook the noodles as per the package instructions. Mix chunky peanut butter into the sauce left in the frying pan and whisk until smooth.
- Drain the noodles, saving some of the cooking water, and add them to the peanut sauce. Gently mix to coat the noodles, using the reserved water to adjust the sauce’s thickness if needed.
- Serve the noodles hot, garnished with the glazed tofu, fresh cucumber slices, and coriander. Enjoy your meal!
Ingredients
- 2 tablespoons vegetable oil
- 220 g extra firm tofu, drained and sliced into 1 cm thick triangles
- 1-inch piece of ginger, peeled and sliced into fine matchsticks
- 2 cloves garlic, minced or finely sliced
- 60 ml soy sauce
- 60 ml water
- 2 tablespoons dark brown sugar
- 2 tablespoons Chinese black vinegar (or chinkiang vinegar)
- 1 red chili, finely sliced
- 2 teaspoons cornstarch
- 3 tablespoons chunky peanut butter (use a high-quality brand)
- 400 g udon noodles or 200 g of any dried wheat noodles
- ¼ cucumber, finely sliced
- Small bunch of coriander (cilantro)
Nutritional Values
Calories: 966kcal | Carbohydrates: 156g | Protein: 42g | Fat: 22g | Saturated Fat: 12g | Sodium: 4154mg | Potassium: 399mg | Fiber: 12g | Sugar: 33g | Vitamin A: 241IU | Vitamin C: 35mg | Calcium: 66mg | Iron: 3mg
FAQ
- Can I substitute the Chinese black vinegar in the recipe?
- Yes, you can use balsamic vinegar as an alternative, but be aware that it may not replicate the unique tanginess that Chinese black vinegar provides.
- What type of peanut butter should I use for the sauce?
- Opt for a high-quality chunky peanut butter, ideally one without added palm oil or sugar, to enhance the flavor and texture of the sauce.
- Do I need to press the tofu before cooking?
- Absolutely, pressing the tofu is crucial. Wrapping it in kitchen towels and pressing out excess moisture ensures a crispy exterior when fried.
- Which noodles work best for this recipe?
- Thin udon or Chinese stir-fry noodles are recommended, but you can use any wheat noodle. Soba or even spaghetti can be suitable alternatives.
- Can I replace coriander if I don’t like it?
- Certainly, finely sliced spring onions can be used as a substitute for coriander if it’s not to your taste.
Tips
- Drain the Tofu Thoroughly: Ensure your tofu is well-drained before frying. Wrap it in a kitchen towel and press out excess moisture, which will help it brown faster and prevent sticking.
- Double Duty Sauce: Use the sauce both to glaze the tofu and as a base for the noodle sauce. This not only saves time but also intensifies the flavors.
- Quality Peanut Butter: Opt for a good quality, chunky peanut butter without added oils or sugars to enhance the sauce’s flavor and texture.
- Reserve Noodle Water: Keep some of the water from cooking the noodles to thin out the sauce if needed. The starch in the water will help maintain a smooth, glossy finish.
Equipment
- Tofu Press – Useful for draining excess water from tofu efficiently.
- Medium Frying Pan – If you don’t already have a quality frying pan suitable for frying tofu and making sauces.
- Medium Saucepan – Needed for cooking noodles; if you’re lacking a good one in your kitchen.
- Whisk – Essential for combining ingredients smoothly in the sauce.
- Peeler – Specifically a ginger peeler or a small spoon for peeling ginger effectively.