A while back a neighbor had shared a recipe for Panko Crusted Tofu over Spicy Peanut Udon Noodles. It was good, but for some reason I never made it again. I am not sure why but we do not eat much Thai at home.
Last night I was looking for a simple meal that my extended family could enjoy, and the peanut sauce sounded like a good idea. Of course, when I went to make it I did not have everything I needed for the recipe. Instead of running to the store I decided to improvise and use what I had on hand, and the result was quite good.
This is a simple yet flavorful meal to put together and for us a nice departure from my day to day cooking. If you try it I hope you enjoy it.
Crispy Tofu over Thai Peanut Udon Noodles
4 tbsp reduced sodium soy sauce
4 tbsp organic peanut butter
1/2 cup vegetable stock
1 garlic clove minced
1 tsp sesame oil
Juice of half a lime
1/2 tsp dried ginger
Cayenne pepper to taste (optional)
1 6 oz package baked tofu (I used Sprotofu Savory) cubed
1/2 can full fat coconut milk
1/2 cup Panko bread crumbs
Salt and pepper to taste
3 green onions (green part) chopped, for garnish
9 oz udon noodles
1-2 tbsp each Sesame oil and vegetable oil
In a bowl whisk together the soy sauce, peanut butter, vegetable stock, garlic, sesame oil, lime juice, ginger and cayenne until well incorporated. Set aside.
In a shallow dish place the Panko and season with salt and pepper. In a second shallow dish pour the coconut milk.
Dip each tofu cube into the coconut milk and then roll in the Panko. When all cubes are coated put into a saute pan over medium heat with the sesame and vegetable oil. Allow to brown on all sides. If the Panko does not adhere that is OK- it will form a nice crumb that will be used to top the udon noodles.
As the tofu is cooking place the udon noodles in a pot of water and cook according to package directions. When done, drain noodles and place in a bowl. Add the peanut sauce and mix well.
To assemble place noodles on a dish, top with the crispy tofu and any crumbs from the pan. Top with green onion.