This week I am staying at my sister’s house, and I took the contents of my fridge with me so I wouldn’t have to waist anything. She still had some tofu in her fridge she didn’t fancy anymore, so I wanted to create a dish using my left-over broccoli and her left over tofu. Because I love the combination of soba noodles and peanut butter, this dish was born. I was lucky that my sister had some sambal oelek (a paste of hot chillies with salt and some vinegar), some peanut butter without palm oil, soba noodles and soy sauce in her pantry, so I basically had all my ingredients already; perfect for a chill weekend day!
If you do not like broccoli, I think this dish would be perfect with sugar snap peas or string beans as well. Of course, you could have this with any vegetable, but I think that a slightly sweet green vegetable works especially well.
This marinated tofu can of course be used with any dish and would also be great with some rice. I love it when ingredient quantities are super easy to remember, this will make sure you can make perfectly flavourful tofu every time!
Let’s get started!
Ingredients for 2 people:
- 2 tbsp. soy sauce (30 grams)
- 2 tbsp. peanut butter (30 grams)
- 2 tbsp. sambal oelek (30 grams)
- 200 grams of (extra) firm tofu
- 150 grams of (soba) noodles
- 300 grams of broccoli
- Mix your soy sauce, peanut butter and sambal in a bowl. If you find your peanut butter does not want to mix with the soy sauce, you can pop this bowl into the microwave for 15 second intervals until it melds and is easier to blend
- Cut up your tofu into small pieces and add to your marinate, let this sit in the fridge for an hour up to a day
- Fry of your tofu in a non-stick skillet, I did not use oil
- Bring some water to a boil and add your noodles and broccoli; boil for 4-5 minutes, until the noodles are cooked and the broccoli is cooked but not mushy
- Add your noodles, broccoli and tofu to a bowl
Tip: I like adding some nutritional yeast to my noodles, to give them some more flavour, but this is totally optional.
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