SPICY TOFU AND VEGETABLE NOODLE STIR-FRY WITH PEANUT SAUCE

SPICY TOFU AND VEGETABLE NOODLE STIR-FRY WITH PEANUT SAUCE image

Yield 2 people

Number Of Ingredients 15

225 g (8 oz) firm tofu, cut into 10-12 cubes
100 g thin udon noodles (or any flat wheat noodles)
1 large stalk broccoli, cut in florets
15 green beans, each cut in half crosswise
1/2 - 1 red bell pepper, cut into short strips
1 small-medium carrot, cut into thin short strips
4 shiitake mushrooms, each cut into 2 pieces
8 thai chilis, sliced
4 Tbsp sesame oil
2 Tbsp fresh ground peanut butter
2 Tbsp soy sauce
2 tsp tamarind paste
1 tsp vegetarian fish sauce (nuoc mam chay)
1 tsp ginger paste
1 tsp garlic paste

Steps:

Drain tofu by lightly pressing with paper towels or cloth. Dry fry tofu by placing tofu cubes on non-stick pan on medium heat and applying pressure with a spatula to squeeze out any liquid, flipping once golden brown and repeating until 4 sides are golden brown. Put 3 Tbsp sesame oil in wok and bring to medium heat. Heat thai chilis in wok for a few minutes. Add broccoli florets and green beans to wok and stir-fry for 5 minutes. Add carrots and shiitake mushrooms to wok and continue to stir-fry 3 minutes. While stir-frying, boil wheat noodles in a pot until al dente and rinse under cold water. Add red bell peppers and tofu to wok and continue to stir-fry for 5 minutes. Make the peanut sauce: add 1 Tbsp sesame oil, 2 Tbsp peanut butter, 2 Tbsp soy sauce, 2 tsp tamarind paste, 1 tsp vegetarian fish sauce, 1 tsp ginger paste, and 1 tsp garlic paste. Mix well by rapidly stirring with fork (or blending if possible). Add peanut sauce to wok and mix well. Add noodles to wok and stir-fry for about 5 minutes or until most liquid is absorbed.