Peanut Sauce: (I spiced up this version a bit from the original)
½Cupsmooth peanut butter
¼Cupsoy sauce
⅓Cupwarm water
2inchesfresh ginger, peeled and grated/chopped
1medium garlic clove, grated/chopped
2Tablespoonsrice wine vinegar
1Tablespoonchili oil, or sub sesame oil
1Tablespoonhoney
1Teaspoondried red pepper flakes
1TeaspoonSriracha, optional
Noodles: (just some ideas on the veggies. You don't have to use all of them.)
¾poundsoba noodles , or you could use spaghetti in a pinch
1red pepper, diced
1orange/yellow pepper, diced
½seedless cucumber, diced
1CupNapa cabbage, diced (6-8 leaves)
1package, 16 ounces extra firm tofu, seared and cubed
4scallions, diced
Peanuts, chopped (for topping)
Instructions
Slice the tofu in half horizontally to make two sheets of tofu. Lay those two pieces on a few paper towels, add a few more paper towels to the top, and put something heavy on top to press out some of the liquid. Let sit for 15 minutes.
Prep all your veggies that you are using. Slice them thinly.
For the sauce, grate the ginger and garlic on a microplane zester. Then just whisk in all your other sauce ingredients.
To sear tofu, add a drizzle of chili oil to a pan over high heat. Then add the blocks of tofu and sear for about 3-4 minutes per side. Then cube them up after searing.
Cook soba according to package instructions. Drain the pasta in a colander.
Toss all the ingredients together with sauce and serve.