The Basics: How to Make Noodles with Tofu and Peanut Sauce
A quick Asian dinner
From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.
- WHAT YOU’LL NEED:
- – a colander or strainer
- – a blender
- – a pound of cooked buckwheat or wheat noodles
- – vegetable oil
- – a pound of firm tofu
- – two scallions
- – one garlic clove, peeled
- – four heaping spoonfuls of peanut butter (any kind)
- – three spoonfuls of soy sauce
- – a handful of cilantro
- – the juice of one lime
- – a spoonful of sugar
- – a spoonful of sesame oil
- – a spoonful of fresh ginger, peeled and chopped
- – one jalapeño, chopped (remove the seeds if you want less heat)
- – a spoonful of fish sauce (optional)
WHAT YOU’LL DO:
1. Rinse the cooked noodles with cold running water, drain, and toss with a drizzle of vegetable oil.
2. Slice the tofu into 1/4-inch-thick strips and chop the scallions (both the white and green parts). Set aside.
3. Place the remaining ingredients in the blender. Blend until smooth.
4. Add a little hot water to the blender until the mixture reaches a saucy consistency. Scrape down the sides with a rubber spatula or spoon.
5. To serve, place the noodles on a plate and top with the tofu, peanut sauce, and scallions.
Illustrations by Bill Russell