Almond Tofu With Snap Peas And Soba Noodles Recipes

Steps:

• To make the broth, combine dried mushrooms, scallions or leek, kombu, carrots, and water in a saucepan or soup pot and bring to a simmer. Reduce heat to low, cover and simmer 20 minutes. Place a strainer over a bowl and line with cheesecloth. Drain broth and return to pot. Season to taste with soy sauce, salt or both.
• Bring broth to a simmer. Add enoki mushrooms, tofu and sugar snap peas and simmer 2 to 3 minutes. If noodles have been refrigerated, warm by placing them in a strainer and dipping strainer into the simmering broth.
• Distribute noodles among 4 deep or wide soup bowls. Add the white and light green parts of the scallions and chopped cilantro, cover and turn off heat. Allow to sit for 3 minutes.
• Ladle soup into bowls, taking care to distribute tofu, sugar snap peas, enokis and scallions evenly. Sprinkle dark green parts of the scallions over each serving, garnish with cilantro sprigs, and serve.

Steps:

• Make sauce:
• Simmer mushroom in water in a small saucepan, covered, 15 minutes. Add kombu and barely simmer, covered, 5 minutes. Remove from heat and let stand, covered, 5 minutes. Strain through a fine-mesh sieve into a large glass measure, pressing on and discarding solids. Return 2 cups liquid (add water if necessary) to saucepan. Add soy sauce, mirin, ponzu, sugar, and 1/4 teaspoon salt and bring to a boil, stirring until sugar has dissolved. Remove from heat. Stir in sesame oil, then cool in pan in a large ice bath.
• Cook noodles and vegetables:
• Blanch sugar snaps in a large pot of unsalted boiling water until crisp-tender, about 2 minutes. Transfer with a slotted spoon to a large colander set in ice bath to stop cooking. Lift colander to drain. Transfer sugar snaps to a bowl. Meanwhile, return water to a boil. Blanch spinach until just wilted, about 30 seconds, then cool and drain in same manner. Squeeze out excess water. Add to sugar snaps.
• Return water to a boil.
• Add noodles and cook according to package directions, stirring occasionally, until tender. Drain in colander and rinse with cold water. Cool in ice bath until very cold (add more ice to water as necessary). Drain well.
• Carefully drain tofu and pat dry. Cut into 3/4-inch cubes.
• Whisk sauce, then pour 1 1/2 cups sauce into a large bowl. Add noodles, sugar snaps, spinach, and half of scallions and toss. Serve in shallow bowls, topped with tofu, remaining scallions, and ginger. Drizzle with some of remaining sauce and serve remainder on the side.

Steps:

• Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
• Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
• Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
• Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
• Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
• Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.

Steps:

• Preheat the oven to 350°F.
• Lay the tofu slices on a well-oiled baking sheet and season with salt.
• In a small bowl, whisk together the almond butter, soy sauce, maple syrup, and sesame oil. Rub 1/2 teaspoon of the almond butter mixture into the top of each tofu slice. Try not to get the sauce on the pan. Bake for 25 minutes. Flip the tofu and season lightly with salt. Rub the second side of each tofu slice with 1/2 teaspoon of the almond butter mixture, reserving the extra. Bake for 25 minutes more. Let cool.
• Slice the tofu lengthwise into strips. Heat a sauté pan over high heat and add 2 tablespoons of the olive oil. Add the scallions, cook for 1 minute, and add the tofu and ginger. Cook the tofu for 1 minute, undisturbed. Add the garlic and 1/4 cup water and sauté over medium-high heat for 2 minutes. Turn off the heat and stir in the reserved almond butter mixture. Leave the pan on the stove, covered.
• Put the peas in a colander in the sink. Bring a large pot of salted water to a boil. Add the noodles and return to a boil, then simmer, uncovered, for 6 minutes, until the noodles are just cooked through. Pour the noodles on top of the peas in the colander and drain out the water. Immediately pour the noodles and peas back into the pot. Add the remaining 3 tablespoons olive oil and toss to prevent the noodles from sticking. Stir in the tofu, rice vinegar, cilantro, and salt to taste.
• Serve immediately with the chili oil alongside.