This peanut sauce recipe has been adapted over 30 years from the traditional Szechuan Cold Noodle recipe found in many Chinese restaurants. I made it constantly in my 20’s, when I was broke and would buy 3-pound bags of pasta. I switched to the traditional Asian noodles when I had more money later.
The peanut sauce is delicious, but unlike the Asian version, I add no sugar. This sauce can obviously be used on noodles, but it is fantastic to use in this dish or others that are low carb. I made this for dinner Friday, and had lots of sauce left and will make it again Monday with the addition of Shirataki noodles. If you don’t want crispy tofu, it is also good baked or even cubed and heated with the bok choy. If you aren’t into tofu, substitute chicken.
Trust me on this—the peanut sauce is so good you could add it to dirty socks and they’d taste delicious!
Crispy Tofu with Baby Bok Choy and Shirataki Noodles in Peanut Sauce
1 pound extra firm tofu, dried and crumbled
1 pound baby bok choy, cleaned with stems and leaves separated and both roughly chopped
1 bag Shirataki noodles, rinsed and drained
4 tablespoons peanut or avocado oil
5 cloves garlic, minced
1-2 tablespoons ginger, minced
3 tablespoon black and/or white sesame seeds
1 bunch scallions, chopped
2 tablespoon San-J® All Purpose Szechuan Hot and Spicy Sauce
1 cup crunchy or smooth natural peanut butter
3 tablespoons soy or tamari sauce
1 teaspoon sesame oil
Hot pepper flakes to taste
Turn broiler on and place rack 6” from heat. Line a baking tray with parchment paper. Mix 2 tablespoons of peanut oil into tofu. Add salt, pepper and some hot pepper flakes. Broil for 20-25 minutes, turning once, until light brown.
Make sauce: on medium low heat, add 1 tablespoon peanut oil and add garlic, ginger, sesame seeds, hot pepper and cook a couple minutes. Add peanut butter, tamari, San-J® All Purpose Szechuan Hot and Spicy Sauce and mix. Add water until desired consistency. Turn off heat and add sesame oil. Taste and adjust to taste.
Heat pan with 1 tablespoon peanut oil on high and add bok choy stems. Cook for about 5 minutes and add leaves. cook 2 minutes and add a bit of peanut sauce. Stir. Add Shirataki noodles and stir until hot.
Put noodles and bok choy into a bowl, add crispy tofu and top with sauce. Bring extra sauce to table.