The noodles get topped with crunchy, thinly sliced carrots and snow peas lightly dressed with a sweet vinegar sauce. They’re even better with warm pieces of golden-crisped tofu, so make sure to get your pan hot enough when browning the tofu. Cook, relax and enjoy!
What you'll need: 14 oz extra firm tofu
4 oz carrots
2 oz snow peas
2 oz scallions
2 Tbsp rice vinegar
6 oz whole wheat linguini
2 packets peanut butter
1 Tbsp tamari
neutral oil such as vegetable or safflower
Equipment: large pot
Recipe steps: 1. Press tofu
Bring a large pot of salted water to a boil. Drain tofu and slice into 6 thick planks. Place between several layers of paper towels and cover with a heavy dish; set aside.
Peel carrot and thinly slice crosswise; stack slices and cut into matchsticks. Thinly slice snow peas into matchsticks. Toss carrots and snowpeas with 1 tablespoon vinegar and a pinch each salt and sugar. Chop half of scallions into 1-inch lengths.
Cut each tofu plank into 4 triangles. Heat 1 tablespoon oil in a nonstick skillet over medium-high. Add tofu and cook until golden underneath, about 3 minutes. Flip tofu, add chopped scallions, and cook until tofu is golden and tofu is softened, about 3 minutes more. Season to taste with salt. Transfer to a plate.
Add linguini to boiling water and cook until al dente, 8–10 minutes. Reserve ¼ cup pasta water then drain.
Meanwhile, whisk peanut butter, tamari, 1 tablespoon rice vinegar, 1 teaspoon sugar, and reserved pasta water in a large bowl until smooth and combined. Add spaghetti and toss to coat.
Thinly slice remaining half of scallions. Pick cilantro leaves from stems. Divide peanut noodles between bowls and top with tofu, vegetables, scallions and cilantro. Enjoy!