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Tag Archives: crispy tofu

Crispy Tofu with Baby Bok Choy and Shirataki Noodles in Peanut Sauce

Low carb crispy Tofu with Baby Bok Choy and Shirataki Noodles in Peanut Sauce

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

Serves 2

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

Water

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.

Broccoli, Cauliflower and Spiralized Zucchini with Peanut Lime Dressing with Crispy Tofu

Broccoli, Cauliflower and Spiralized Zucchini with Peanut Lime Dressing with Crispy Tofu

This recipe is adapted from Mark Bittman’s in his book, How to Cook Everything Fast and is called Cabbage with Crisp Tofu and Peanut-Lime Dressing. The cabbage is raw and he adds a bit of water to the dressing. If you make this as a salad, do the same; with cooked vegetables, there is enough retained water that no extra is needed.

The crispy tofu is amazing! I will be using this recipe in salads and soups and anything else I can think of when I want a vegetarian meal. Chewy and crunchy, the tofu has amazing texture. Add salt and pepper and red hot pepper flakes or go a different direction and add herbs or chili powder or ½ cup parmesan. You will need salt and pepper for flavor.

When using tofu, buy organic because you want non-gmo, pesticide-free soy beans. My favorite tofu is hand-crafted The Bridge. 

Broccoli, Cauliflower and Spiralized Zucchini with Peanut Lime Dressing with Crispy Tofu

1 lime

3 tablespoons peanut butter

Hot sauce

½ cup peanuts

1 pound broccoli

½ pound cauliflower

1 large zucchini, spiralized

Mix sauce ingredients.

Steam broccoli and cauliflower until soft and drain. Add zucchini. Stir in dressing. Top with crispy tofu and peanuts.

Crispy tofu

Crispy Tofu

1 pound firm, organic tofu

Salt and pepper

Red pepper flakes or chili powder or rosemary, thyme, sage, oregano or ½ cup grated parmesan

1 tablespoon avocado oil

Turn broiler on high and place oven rack 6” from heat. Dry tofu well. Spread on parchment lined baking sheet. Bake 20-25 minutes, stirring occasionally.

Copyright © 2021 Norma Lehmeier Hartie
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