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 fresh cilantro neutral oil such as vegetable or safflower coarse salt sugar
Equipment: large pot nonstick skillet
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.
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Prep vegetables 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.
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Brown tofu 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.
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Boil pasta Add linguini to boiling water and cook until al dente, 8–10 minutes. Reserve ¼ cup pasta water then drain.
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Make sauce 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.
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Finish 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!