Friday, March 12, 2010

Organic Vegan Buckwheat Noodle Tofu Salad

I was debating what to title this. It's not really Thai, but I suppose it's "Thai-inspired." It's incredibly easy to make, but you'll need to get things in order to pull it off quickly.

N.B. Ingredients should be organic whenever possible. The only thing I wasn't able to find organically was the toasted sesame oil.

1 package Buckwheat Noodles (three bundles)
Non-emulsified peanut butter
3 large green onions
1 handful curly parsley
1 large lemon
1 large carrot
4 cloves garlic
ginger (to taste)
chili powder (to taste)
1 pound extra firm tofu
fresh basil

NOTES: The peanut butter I used was organic from Woodstock Farms. It was non-emulsified with a layer of oil on top. This means you'll have to stir it up in the jar before using. It also usually means that this kind of peanut butter will be a wee bit looser than conventional peanut butter (great for sauces, but not as great for a PBJ sammich). I've also found that it's a bit looser than freshly-ground peanut butter.

Heat up a wok, but do not add oil. Dice the tofu and sear the tofu until crispy. Stir every now and then to prevent sticking to the wok. While the tofu is cooking, Put about three big heaping spoonfuls of peanut butter in a mixing bowl. If I had to guess, I'd say use about 2/3rds of a cup. Juice the lemon and remove the seeds. Mix that into the peanut butter. Add the toasted sesame oil. Add salt, chili powder, and freshly grated ginger to taste. This mixture should have the consistency of a thick sauce, so you may need to add more toasted sesame oil. When the tofu is crispy, place it in a bowl to cool.

Start boiling water for the noodles in a large pot. While you're waiting for the water to roil, mince the garlic and add to the sauce. Grate the carrot and mince the parsley and green onions. Add to the sauce along with the tofu. Mix together. Boil the buckwheat noodles for a few minutes until al dente. Drain, and then soak for about a minute in ice cold water. Drain again. Return noodles to pot and then mix in the sauce. Roughly chop up a couple handfuls of fresh basil and add.

Serves 4.

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