I love Wednesdays because of all my favorite shows are on, and I am driven to try out new recipes on my TV nights. Nothing more exciting than eating something new in front of Survivor !
As soon as I saw this spicy peanut on Janet’s blog, I knew I have to make it. It was so good that I could not wait for it to be ready on the table and started to scrape the left over sauce from the bowl. Janet, this is so yummy !! Thanks for posting this. By the way, I did add a tablespoon of Hoisin sauce and it was so delish ! Next time I will add a little more hot sauce in to have an extra “kick”.
250g frozen udon noodles (one “brick”, these ones are great)
1/4 cup creamy peanut butter
2 tbsp soy sauce
2 tbsp seasoned rice vinegar
1 tbsp sriracha
1 tbsp agave nectar
1 tsp toasted sesame oil
1/2 cup vegetable broth
1 tbsp vegetable oil
1 pound extra firm tofu, pressed, drained, and diced
3 green onions (green parts only), thinly sliced
2 cloves garlic, minced or pressed
1 tsp grated fresh ginger
1 large head broccoli, cut into florets
2 medium carrots, peeled and sliced
1. In a medium pot, bring salted water to a boil. Cook the udon noodles according to package directions (frozen noodles only need ~7 minutes in boiling water). During the last minute or two of cooking, add the broccoli and carrots to soften them slightly. Drain and rinse under plenty of cold running water. Set aside.
2. In a small saucepan over low heat, combine the peanut butter, soy sauce, rice vinegar, sriracha, agave, and sesame oil over low heat in a small saucepan. Whisk in the vegetable broth and stir until smooth. Set aside.
3. Meanwhile, in a large skillet, heat the oil and cook the tofu until golden on all sides. Once cooked, add the garlic, ginger, and scallions to the skillet with a few pinches of salt and pepper. Stir until fragrant. Next, add in the cooked pasta and vegetables. Add sauce to taste and stir to combine.