Peanut Sesame Noodles with Tofu

3 Jan

We cleaned out our refrigerator before leaving for New Orleans in the event of any power outages, so there wasn’t much to work with in our house.  I was staring vacantly into the pantry and refrigerator in turns before I decided upon Peanut Sesame Noodles with Tofu.  I was going to gchat my future mother-in-law for her recipe (because it is frickin’ amazing) but found one from The Pioneer Woman sitting on my end table and figured it was kismet.

This dish is packed with flavor and very low in cholesterol.  It’s an easy make-ahead dish to serve as a main course or a side for an Asian-themed dinner.  The peanut taste is very light and does not overshadow the sesame flavors in the slightest.

I apologize for the particularly bad picture.  I left my camera at my parent’s house so I used my cell phone for this one.

Peanut Sesame Noodles with Tofu

Adapted from The Pioneer Woman

Tofu Marinade:

1 8 oz. block extra firm tofu

1 cup most pulp orange juice

1 tbs. low sodium soy sauce

2 tsp. sriracha

1 tbs. fish sauce

1 tsp. powdered ginger

Freshly cracked black pepper, to taste

Whisk all ingredients except tofu together.  Cut tofu lengthwise so it is about 1/2″ thick.  Add tofu and let marinate 5-6 hours.

Sesame Noodles:

1/2 lb. whole wheat linguine pasta, cooked according to package instructions

Marinated block tofu, from above

2 tbs. low sodium soy sauce

3 cloves garlic, minced

1 tbs. rice wine vinegar

2 tbs. pure sesame oil

1 tsp. sriracha

3 tbs. canola oil, divided

1 tbs. tahini paste

1 tbs. peanut butter

2 tbs. very hot water (I used water from the linguine)

2 tbs. cilantro, roughly chopped

In a large bowl, whisk together soy sauce, garlic, rice wine vinegar, sesame oil, sriacha, canola oil, peanut butter, and hot water.  Add noodles and toss to coat.  Place in refrigerator to cool.  The longer the noodles sit, the better the flavor.

Place a layer of paper towels on a cutting board.  Add tofu blocks and top with another layer of paper towels.  Top with a heavy skillet.  Let drain 15-20 minutes until most of moisture has been absorbed by the paper towels.  Discard marinade.

Heat remaining 1 tbs. canola oil in a large heavy skillet.  Sauté tofu until golden brown and crispy on all sides.  Add to chilled sesame noodles and serve immediately, or chill until tofu is cold.  Garnish with cilantro.

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