The Basics: How to Make Noodles with Tofu and Peanut Sauce
A quick Asian dinner
From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.
- WHAT YOU’LL NEED:
- - a colander or strainer
- - a blender
- - a pound of cooked buckwheat or wheat noodles
- - vegetable oil
- - a pound of firm tofu
- - two scallions
- - one garlic clove, peeled
- - four heaping spoonfuls of peanut butter (any kind)
- - three spoonfuls of soy sauce
- - a handful of cilantro
- - the juice of one lime
- - a spoonful of sugar
- - a spoonful of sesame oil
- - a spoonful of fresh ginger, peeled and chopped
- - one jalapeño, chopped (remove the seeds if you want less heat)
- - a spoonful of fish sauce (optional)
WHAT YOU’LL DO:PRINT PDF
1. Rinse the cooked noodles with cold running water, drain, and toss with a drizzle of vegetable oil.
2. Slice the tofu into 1/4-inch-thick strips and chop the scallions (both the white and green parts). Set aside.
3. Place the remaining ingredients in the blender. Blend until smooth.
4. Add a little hot water to the blender until the mixture reaches a saucy consistency. Scrape down the sides with a rubber spatula or spoon.
5. To serve, place the noodles on a plate and top with the tofu, peanut sauce, and scallions.
Illustrations by Bill Russell