Garlicky Peanut Noodles
Ingredients: extra firm tofu, olive oil, salt, white pepper, potato starch · 45 min cook time · 645kcal · ~₩13,550
Ingredients
1block extra firm tofu, 1.5tablespoons olive oil, 1to taste salt, 0.25teaspoon white pepper, 2tablespoons potato starch, 4stalks scallions, 4cloves garlic, 1whole red bell pepper, 0.5cup roasted salted peanuts, 1.5tablespoons neutral flavored oil, 2tablespoons soy sauce, 1tablespoon rice vinegar, 2teaspoons brown sugar, 95g creamy peanut butter (no sugar added), 0.33cup hot water, 2servings udon noodles (fresh or shelf stable), 1to taste Chinese chili crisp
Instructions
1. Drain and press one block of extra firm tofu for 10 minutes, then cut into cubes.
2. Coat the tofu cubes with 1.5 tablespoons of olive oil, salt, white pepper to taste, and 2 tablespoons of potato starch. Spread them on a parchment paper-lined sheet pan.
3. Bake the tofu in the oven at 425°F (218°C) for 30 minutes, flipping halfway through.
4. While water heats for noodles, prepare aromatics and vegetables. Slice 4 scallions thinly on a bias (or straight) and soak them in cold water.
5. Grate or finely mince 4 cloves of garlic.
6. Chop one red bell pepper. (Customize with other vegetables like julienned cucumbers, snap peas, grated cabbage, or leftover steamed broccoli/green beans).
7. Roughly chop 0.5 cup of roasted salted peanuts.
8. Flip the tofu in the oven halfway through its baking time.
9. Heat 1 to 1.5 tablespoons of neutral-flavored oil in a small saucepan (like a tadka pan) over medium heat for about 3 minutes until very hot.
10. Pour the hot oil directly over the grated garlic and let it rest for one minute, ensuring the garlic is covered.
11. Stir in 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 0.25 teaspoon of white pepper, and 2 teaspoons of brown sugar into the garlic oil mixture.
12. Add a heaping 0.33 cup (95g) of creamy, non-chunky, no-sugar-added peanut butter to the sauce.
13. Thin the sauce with 3 tablespoons of hot water (or 0.33 cup if using dried noodles). Then add the sizzled garlic soy sauce mixture.
14. Cook fresh or shelf-stable udon noodles according to package directions (typically 2 minutes).
15. Rinse the cooked noodles under cold water for a few seconds to bring them to room temperature.
16. Assemble the dish: combine drained scallions, chopped vegetables, chopped peanuts, cooked tofu, and noodles in a large bowl. Pour the peanut sauce over everything and toss to coat.
17. Garnish with Chinese chili crisp and a few more scallions.
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