Peanut Noodles With Spicy Tofu

Version v1 current · History (1)

Serves 2

Ingredients

• water (Wasser)
• 170 g peanut butter (unsweetened smooth natural; Erdnussbutter)
• 30 g brown sugar (brauner Zucker)
• 30 ml rice vinegar (or distilled white vinegar; Reisessig)
• 60 ml soy sauce (Sojasauce)
• 8 garlic
• 120 ml vegetable oil (Pflanzenöl)
• 850 g tofu (extra-firm, 2 blocks, drained and gently squeezed)
• salt
• 450 g bucatini (or spaghetti)
• 840 ml pasta water (Nudelwasser)
• cilantro (coarsely chopped leaves and tender stems; Koriander)

Steps

1. Bring a large pot of water to a boil over high heat.
2. In a small bowl, stir together peanut butter (170 g), brown sugar (30 g), rice vinegar (30 ml), soy sauce (30 ml), and garlic (4)(cloves, finely grated
3. Heat a large cast-iron or heavy-bottomed skillet over low heat until hot, ⏲ 1.5 minutes. Add vegetable oil (90 ml) and raise heat to medium-high. Crumble tofu (850 g) into the pan in a single layer with your hands. Cook undisturbed until golden brown on the bottom, ⏲ 5 minutes. Flip and cook undisturbed for another ⏲ 5 minutes.
4. Add vegetable oil (30 ml), soy sauce (30 ml), garlic (4)(cloves, finely grated
5. Season the boiling water generously with salt and cook bucatini (450 g) according to package instructions, ⏲ 9.5 minutes. Drain, reserving pasta water (480 ml), and return pasta to the pot. Add the reserved peanut butter mixture and pasta water (360 ml). Turn heat to low and stir until the sauce melts, emulsifies, and coats the pasta, thinning with more pasta water if needed.
6. Divide the peanut noodles between bowls, top with tofu crumbles and cilantro.