Recipe: Almond Tofu with Snap Peas and Soba Noodles

ALMOND TOFU WITH SNAP PEAS AND SOBA NOODLES


"With baking, the texture of tofu turns satisfyingly dense and chewy. In many cities, you can find fresh and creamy locally-made tofu at farmers' markets, food co-ops, and in Asian markets. Tender spring snap peas are quick to cook; here they are simply placed in a colander and cooked with the hot water from the soba noodles."

14 ounces extra-firm tofu, drained and sliced crosswise 1/4-inch thick
Salt
6 tablespoons almond butter
2 tablespoons soy sauce
3 tablespoons maple syrup
1 tablespoon sesame oil
3 scallions, green and white parts, thinly sliced
5 tablespoons olive oil, divided use (plus more for the baking sheet)
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1/4 cup water
3 cups snap peas, trimmed and halved diagonally
8 ounces soba noodles
2 tablespoons rice vinegar
Leaves from 1 bunch fresh cilantro
Chili oil

Preheat the oven to 350 degrees F.

Lay the tofu slices on a well-oiled baking sheet and season with salt.

In a small bowl, whisk together the almond butter, soy sauce, maple syrup, and sesame oil. Rub 1/2 teaspoon of the almond butter mixture into the top of each tofu slice. Try not to get the sauce on the pan.

Bake for 25 minutes. Flip the tofu and season lightly with salt. Rub the second side of each tofu slice with 1/2 teaspoon of the almond butter mixture, reserving the extra.

Bake for 25 minutes more. Let cool.

Slice the tofu lengthwise into strips. Heat a saute pan over high heat and add 2 tablespoons of the olive oil. Add the scallions, cook for 1 minute, and add the tofu and ginger. Cook the tofu for 1 minute, undisturbed. Add the garlic and 1/4 cup water and saute over medium-high heat for 2 minutes. Turn off the heat and stir in the reserved almond butter mixture. Leave the pan on the stove, covered.

Put the peas in a colander in the sink.

Bring a large pot of salted water to a boil. Add the noodles and return to a boil, then simmer, uncovered, for 6 minutes, until the noodles are just cooked through. Pour the noodles on top of the peas in the colander and drain out the water. Immediately pour the noodles and peas back into the pot. Add the remaining 3 tablespoons olive oil and toss to prevent the noodles from sticking. Stir in the tofu, rice vinegar, cilantro, and salt to taste.

Serve immediately with the chili oil alongside.

Makes 4 servings
Used by permission to Recipelink.com from Ten Speed Press
Source: Lucid Food by Louisa Shafia