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| Photo by Leslie Robinson |
This is one of my favourite vegan recipes from Well Fed, Flat Broke: Recipes for Modest Budgets and Messy Kitchens by Emily Wight.
Makes 4 servings
Ingredients:
- 2 tbsp canola oil
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 tbsp minced fresh ginger
- 1 block medium-firm tofu
- 1/2 lb (250 g) dried soba noodles
- 1/2 cup (125 mL) peanut butter (natural peanut butter is best because it's runnier)
- 1/4 cup (60 mL) soy sauce
- 1/4 cup (60 mL) Sriracha sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp honey (omit or reduce to taste if using peanut butter that contains sugar)
- Salt and pepper, to taste
- 1/2 lb (250 g) chopped fresh kale*
- 1 cup (250 mL) chopped fresh cilantro
- 1/2 cup (125 mL) chopped roasted peanuts
1. In a large pan on medium-high, heat oil and add onions, garlic, and ginger. Sauté until fragrant, about 2 minutes.
2. Pat tofu dry with kitchen towel and chop into cubes. Add to pan, tossing occasionally.
3. Meanwhile, bring a large pot of water to a boil on high heat. Add soba noodles, and cook for 3 minutes.
4. In a small bowl, combine peanut butter, soy sauce, Sriracha, rice vinegar, sesame oil, and honey. Mix well, taste, and adjust seasonings as needed.
5. After 3 minutes, add kale to pot of boiling noodles. Cook for an additional 3 minutes, then drain. Rinse with cold water and drain again.
6. Add noodles and kale to onion mixture, and pour peanut sauce over it. Toss with 1/2 cup (125 mL) fresh cilantro. Divide between 4 plates, and garnish with another splurch of Sriracha, remaining cilantro, and chopped peanuts.
*I like to substitute spinach for kale because I prefer its texture over kale's. If using spinach instead, do not add it to pot of boiling noodles as it cooks very quickly. Simply add it in with the peanut sauce and stir until wilted.
