I experimented for years on this peanut sauce and it is now pretty much the bee’s knees. Since I first tried Chinese cold noodles and sesame in college, I was obsessed with it. My boyfriend introduced me to it from a Chinese restaurant in New York City; at the time, it was the spiciest food I had ever had and the first few times I had the dish, it took me forever to eat it—but I loved it and was hooked! I made it for years with noodles. (Note: if you want to make it with noodles, double the sauce recipe and use a pound of Chinese noodles. Top with cucumber, omit zucchini.)
I first made this recipe on warmed up ciabatta with slices of cucumber. This is the low carb version and it is delicious!
If you have not had baked tofu, it is really—good! The outside forms a crust and the texture is chewy, giving it a nice mouthfeel. The tamari on the outside also gives it more flavor.
The condiments I use:
Peanut Sauce on Tofu with Cucumbers and Zucchini “Pasta”
1 pound extra firm tofu
1 cucumbers, julienned
2-3 zucchini, julienned
3 cloves garlic, minced
½ inch piece of minced ginger
2 tablespoons black or white sesame seeds
3 pieces of chopped scallion
1 tablespoon San-J® All Purpose Szechuan Hot and Spicy Sauce
1/2 cup crunchy or smooth natural peanut butter
1 tablespoons tamari sauce, (wheat free soy sauce) plus a teaspoon for tofu
3 tablespoons Peanut oil, like Loriva
1 teaspoon sesame oil
Hot pepper flakes to taste
Cilantro, chopped as garnish, optional
Water as needed
Preheat oven to 350. Cut tofu in half crosswise. With paper or a kitchen towel, cover and place something heavy on top to remove any water. Brush tofu with tamari sauce and bake, 45 minutes, until lightly browned.
Heat 2 tablespoons peanut oil on low in a sauté pan; when hot, add garlic, ginger, scallion, hot pepper flakes and sesame seeds and cook until softened. Add peanut butter, Szechuan Hot and Spicy Sauce, and tamari and stir. Add enough water for a thick but pleasing consistency. Turn off heat and add sesame oil and cilantro.
Heat 1 tablespoon in a sauté pan on high and add zucchini when hot. Stir until just starting to get limp and add some sauce.
Plate: put zucchini down, then arrange tofu and add cucumber. Top with sauce.
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