- Servings: 4
12 ounces noodles (spaghetti or linguini are fine)
1 lb firm tofu, cut into 1/2" cubes
2 Tbsp canola or other high-heat oil
3 Tbsp sesame oil
2 Tbsp minced garlic
2 tbsp minced ginger
3 Tbsp peanut butter
3 Tbsp soy sauce, plus more for frying tofu
2 tsp fish sauce (optional)
1 Tbsp chili paste or chili oil
1 Tbsp sugar
1 Tbsp rice wine vinegar or lime juice
1/4 cup water
1 large cucumber, peeled, seeded, and sliced into half moons
4 scallions, thinly-sliced
1 large handful basil leaves, chopped
~3/4 cup sungold or other cherry tomatoes, sliced in half
Cook the noodles according to the package directions, then drain and run under cold water to stop the cooking. Place in a large bowl and set aside.
Heat the canola oil in a skillet over a high heat. When the oil is hot but not smoking, add the cubed tofu (careful of the spitting!), and sprinkle a bit of soy sauce over the cubes. Fry, turning after a few minutes and sprinkling on a bit more soy sauce, until the tofu is browned and crispy on the edges, ~5-7 minutes. Transfer the tofu to the bowl with the noodles, lower the heat to medium, and return the skillet to the stove.
Add the sesame oil to the skillet, and when it's hot but not smoking add the ginger and garlic. Saute, stirring, until they soften and begin to brown. Add the peanut butter, soy sauce, fish sauce (if using), chili paste, sugar, vinegar or lime juice, and water. Stir or whisk until the peanut butter melts into the sauce, and it is somewhat thickened and shiny. Pour over the noodles, and toss well to combine. Taste and adjust seasonings to taste.
Allow the noodle mixture to cool slightly (just enough so that it won't cook the remaining ingredients), and add the cucumber, scallions, basil and cherry tomatoes. Toss gently to combine, and enjoy warm, cold or room temperature.