Thursday, December 18, 2008

Tofu and Greens with Spicy Peanut Noodles

It's difficult to get your leafy greens in on a consistent basis, I will admit. A lot of people are turned off by their bitter taste, or simply don't know what to do with them generally. I have found that a simple saute of greens, garlic, and onion is a good side dish, and I also enjoy them mixed in with mashed potatoes. I concocted this recipe tonight because I see no reason why greens would not be good with tofu, noodles, and a curry peanut sauce. An added bonus is that if you use rainbow chard, it will turn your tofu and noodles pink! Which is fun and exciting until you add the sauce and then it's just brown. Oh well.
2 tbl peanut oil
2-4 cloves of garlic, minced

1 small red onion, halved and sliced into thin half-moons

1 jalapeno, sliced with the majority of seeds removed

1 bunch of leafy greens (I used rainbow chard, but any green should work)

1 package of extra-firm tofu, sliced into triangles

1 lb of rice noodles

For the sauce:

1 12 oz. can of coconut milk

1/4 C natural peanut butter

1 tbl red curry paste

1 tsp chili garlic paste (or more, depending on your tolerance for heat)

2 tbl tamari or other soy sauce


Soak your noodles in very hot water on the stove for approximately 10 minutes. Strain and set aside. Heat 1 tbl of oil in a non-stick skillet on medium high heat. Fry the tofu until brown and crispy, about 5-7 minutes. Remove from pan and set on paper towels. Combine coconut milk, peanut butter, red curry paste, and chili garlic paste. Bring to a simmer and cook until ingredients are combined, about 5-10 minutes. Set aside. Heat the other tbl of oil in the skillet on medium high heat and add garlic and red onion. Stir fry for one minute, then add greens. Lower heat to medium and stir until greens are tender. Add the jalapenos and cook for five more minutes. Add tofu, noodles and sauce and bring to a simmer, stirring constantly until ingredients are well-combined. Serve hot.

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