Delish never disappoints! I’d use honey rather than sugar (and just a touch). If you don’t have sweet soy sauce, you could also use rice wine vinegar, which is naturally sweet and used in a lot of Asian dishes
“Peanut…Peanut Butter and…Noodles!”- Buckwheat Soba Noodles, Veggies and Tofu in a Creamy Peanut Sauce
So when I lived with my friend Julie last year, she made me her mom’s special peanut butter noodles. They were fantastic! So last night I mixed the recipe up a bit and made an awesome peanut sauce.
What you need:
Buckwheat Soba Noodles
1/2-3/4 Cup Peanut Butter (Creamy or Crunchy)
Sweet Soy Sauce
Soy Sauce
Balsamic Vinegar
Sugar
Veggies (I used Birdseye Asian Medley and added fresh mushrooms)
1 block tofu (drained and diced)
Heat oven to 400 convection.
1. Place diced tofu onto greased cookie sheet. Place tray in pre-heated oven for about 15-20 minutes or until tofu is crispy. Set aside.
2. Cook soba noodles according to package and set aside.
3. In a microwave safe dish, melt peanut butter until it becomes a smooth consistency. Then add about 3 tbsp of sugar, 3 tbsp of sweet soy sauce, 3 tbsp soy sauce and about 1 tbsp of balsamic vinegar. Mix well. You may need to add a drop of water to thin the sauce out. Taste mixture and add more sugar or sweet soy sauce until you get to the perfect taste.
4. Heat a large sauce pan or wok. Add PAM to grease the bottom. Next add your veggies and cook them until they are just about fully cooked. Remove from pan.
5. Grease pan and add the cooked soba noodles. Heat the noodles for about 2 minutes then pour the peanut sauce into the pan. Combine the noodles and peanut sauce then add the veggies and tofu. Serve Immediately.
*Peanut Sauce could also be used as a dipping sauce for Tofu Satay
**Don’t forget to join the Delish Your Dish facebook group for weekly updates!
