Abrahms' Family Recipes Peanut Noodles With Spicy Tofu Meal plan
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Peanut Noodles With Spicy Tofu

  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.

Serves 2