Best 4 Peanut Tofu Pasta Recipes
Tantalize your taste buds with a culinary journey into the world of Peanut Tofu Pasta, a symphony of flavors that harmoniously blends the rich, nutty taste of peanut sauce with the savory goodness of tofu and the comforting embrace of pasta. Discover a delightful array of recipes that cater to diverse dietary preferences, including a classic rendition, a vegan interpretation, and a gluten-free alternative. Embark on a culinary adventure that promises to satisfy your cravings and leave you wanting more.
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BAKED CRISPY PEANUT TOFU
Steps:
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- Start pressing tofu using a tofu press, or wrap in clean, absorbent towel and set something heavy - like a cast iron skillet or books - on top to press out the moisture. Press for about 15-20 minutes.
- In the meantime, prepare peanut sauce by combining peanut butter, tamari, chili garlic sauce, lime juice, maple syrup, and sesame oil in a small mixing bowl and whisking thoroughly to combine. Set aside.
- Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Gently toss to combine using hands or a spoon. Let marinate 2-3 minutes, stirring/tossing occasionally.
- Use a slotted spoon or your hands to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer (amount as original recipe is written // adjust if altering batch size).
- Transfer tofu to the prepared baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.
- Heat a large metal or cast iron skillet (12 inch) over medium heat. Once hot, add tofu and the peanut sauce. Toss to coat. Stirring frequently, sauté the tofu for about 2 minutes, or until the tofu is hot and well coated with peanut sauce.
- At this point it's ready to eat! Enjoy as is or with any Asian-inspired dish. We love it with our Mango Curry, Noodle-Free Pad Thai, or these Thai Noodle Bowls!
Nutrition Facts : ServingSize 1 portions, Calories 275 kcal, Carbohydrate 24.5 g, Protein 16.6 g, Fat 14.1 g, SaturatedFat 2.6 g, Sodium 1356 mg, Fiber 2 g, Sugar 11.2 g, UnsaturatedFat 7.56 g
PASTA WITH PEANUT SAUCE
This pasta dish has a slightly Asian flavor, and is spicy.
Provided by MARBALET
Categories World Cuisine Recipes Asian
Yield 6
Number Of Ingredients 9
Steps:
- Cook angel hair pasta in a large pot of boiling water until al dente.
- Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside.
- Saute chicken until done. Set aside.
- Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and chicken. Toss to coat all ingredients. Serve immediately.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 27.9 g, Cholesterol 43.9 mg, Fat 13 g, Fiber 3.5 g, Protein 28.3 g, SaturatedFat 2.6 g, Sodium 591.8 mg, Sugar 4.2 g
BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE
A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce's flavors and chars up nicely upon roasting. The tofu's neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner.
Provided by Yewande Komolafe
Categories dinner, weekday, grains and rice, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
- In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
- In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
- In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
- Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
- Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.
TOFU WITH PEANUT-GINGER SAUCE
If you don't feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, appetizer
Time 10m
Yield 1/2 to 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).
Tips:
- When choosing tofu, opt for extra firm or firm tofu to ensure it holds its shape while cooking.
- To achieve crispy tofu, press the tofu before cooking to remove excess moisture. You can use a tofu press or simply wrap the tofu in a few layers of paper towels and place a heavy object on top for about 30 minutes.
- For a more flavorful tofu, marinate it in a mixture of soy sauce, rice vinegar, sesame oil, and garlic for at least 30 minutes before cooking.
- To cook the tofu, pan-fry it in a nonstick skillet over medium heat until golden brown on all sides. You can also bake the tofu in a preheated oven at 400°F for about 20 minutes, or until crispy.
- When making the peanut sauce, use a creamy peanut butter for a smooth and rich sauce. If you prefer a chunky sauce, use a crunchy peanut butter.
- To add a spicy kick to the peanut sauce, add a teaspoon or two of Sriracha or chili sauce.
- Serve the peanut tofu pasta immediately, garnished with chopped peanuts, cilantro, and a sprinkle of red pepper flakes.
Conclusion:
This peanut tofu pasta is a delicious and easy-to-make meal that is perfect for busy weeknights. The combination of crispy tofu, creamy peanut sauce, and al dente pasta is sure to please everyone at the table. With its vibrant flavors and textures, this dish is a great way to enjoy tofu and a tasty addition to your meatless meal repertoire.
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