The Basics: How to Make Noodles with Tofu and Peanut Sauce

Published on Friday, June 5, 2009, by CHOW Food Team / Edit Post

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.

    Step 1

  • 2. Slice the tofu into 1/4-inch-thick strips and chop the scallions (both the white and green parts). Set aside.

    Step 1

  • 3. Place the remaining ingredients in the blender. Blend until smooth.

    Step 1

  • 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.

    Step 1

  • 5. To serve, place the noodles on a plate and top with the tofu, peanut sauce, and scallions.

    Step 1

Illustrations by Bill Russell

PDF
ALLThe Basics
POST A COMMENT |11 Comments

COMMENT

  • I made this last night. It was great. I thought the sauce worked really well. I was scared about the quantity of jalapeno (I've made some painful mistakes recently eating these buggers), so I didn't include the seeds. Probably should have.

    Other than that, I wanted a hot dish so kept the noodles hot and then pan friend the tofu. I love the nice external crunch and gooey inside.

    Awesome dish and...+READ

    I made this last night. It was great. I thought the sauce worked really well. I was scared about the quantity of jalapeno (I've made some painful mistakes recently eating these buggers), so I didn't include the seeds. Probably should have.

    Other than that, I wanted a hot dish so kept the noodles hot and then pan friend the tofu. I love the nice external crunch and gooey inside.

    Awesome dish and I still remember the sauce today. Definitely stronger than my amateur peanut butter/orange/soy combo...-COLLAPSE

  • Just tried it. I froze the tofu ahead of time, pressed it, then tossed the tofu with the sauce and marinated until the noodles cooked. Very good. However, I will fry the tofy next time and toss with the noodles and sauce at the very end next time and see if I like that better.
    Recommended.

  • A bit off topic, but I used to make tofu egg salad - press out the water from the tofu, add mustard and whatever else you like in egg salad. It's not half bad.

  • Ooooh, lots of hissing!
    Me would think someone here is eating too much meat! ;-D
    I think the recipe is a good primer for anyone who thought peanut sauce was this exotic (and thus hard to make) wonder. See? It is simple country food, something you can almost make in your sleep.
    Personally, I like the cilantro chopped and sprinkled on, along with a squeeze of fresh key lime. And I love eating...+READ

    Ooooh, lots of hissing!
    Me would think someone here is eating too much meat! ;-D
    I think the recipe is a good primer for anyone who thought peanut sauce was this exotic (and thus hard to make) wonder. See? It is simple country food, something you can almost make in your sleep.
    Personally, I like the cilantro chopped and sprinkled on, along with a squeeze of fresh key lime. And I love eating this dish warm, maybe with a bit of bottled Vietnamese chili sauce on the side. Tofu is not key for me, but a small handful of dry roasted peanuts add good crunch.
    But what do I know? Though I'm a big fan of wild experimentation with Asian and tropical flavor, genetically I am a pasta-polentony.

    Lovely illustrations, btw!-COLLAPSE

  • This recipe is horrible in every way.

    Too much peanut butter...and all of the elements just do not meld together.

    Avoid.

  • omg, I am so tired of people "concerned" about tofu being bland. Tofu is very mild; if you don't like its flavor, used smoked or fried tofu. Better yet, go eat prosciutto and leave us tofu lovers alone.

    Chefpaulo, imho, i think the sauce amounts are vague because some folks like a lot of sauce, others not so much. The crucial thing with Asian sauces is proportion and balance. Hence, it doesn't...+READ

    omg, I am so tired of people "concerned" about tofu being bland. Tofu is very mild; if you don't like its flavor, used smoked or fried tofu. Better yet, go eat prosciutto and leave us tofu lovers alone.

    Chefpaulo, imho, i think the sauce amounts are vague because some folks like a lot of sauce, others not so much. The crucial thing with Asian sauces is proportion and balance. Hence, it doesn't matter what size spoon as long as it's the same measurement for each component. btw, Since you didn't ask about it I guess you know: Pls tell me how much is in a "handful"? thanks.-COLLAPSE

  • So glad someone else uses ramen! I prefer to use more substantial noodles, but they're my fallback option. Two recommendations:

    --I usually press the tofu, marinate it overnight and then saute it, but if I didn't have time to marinade, I would at least press the water out of it and saute it so it firms up--it only takes a few minutes [well, after 20 minutes or so of pressing] and it really fixes...+READ

    So glad someone else uses ramen! I prefer to use more substantial noodles, but they're my fallback option. Two recommendations:

    --I usually press the tofu, marinate it overnight and then saute it, but if I didn't have time to marinade, I would at least press the water out of it and saute it so it firms up--it only takes a few minutes [well, after 20 minutes or so of pressing] and it really fixes that crumbly, jiggly raw tofu texture.

    --Make the dish healthier by throwing in some broccoli florets to blanch with the noodles for last minute or two of boiling.-COLLAPSE

  • What size spoon are we talking about for all of these spoonsful, I mean, spoonfuls? I have a bunch here.

  • I've been making my own cheaper version of this since forever - I use ramen noodles, peanut butter, garlic powder, soy sauce, and tabasco. You can make the sauce right in the ramen pot with a little of the water you used to cook the noodles. Its fast and cheap and delicious and everything is from the pantry...

  • I had the same question but I took CHOW's advice and kept the tofu as is-and I was really happy with it because it kept it a lighter, more refreshing dish.

    The sauce added great flavor (though I was a bit brazen with the jalapeno) and the scallions added a good texture component to the dish.

    Overall, one of the best (and still easy mae) Basics I've had.

  • Shouldn't you marinate and grill/fry the tofu...or at least just marinate it? Wouldn't it be sort of bland like this?