Recipe developed and contributed by Maureen Gualtieri
I originally created this recipe to dupe the best “bowl” at my favourite Toronto vegan joint, when I moved to Montreal and lost easy access to it. Over the years I’ve refined this dish, adding more toppings and tweaking the marinade, and I’ve now made it home easily dozens of times more that I ever ordered it out! This final iteration uses DFC’s Garlic Chili Crisp, and I think it’s the best one yet. It’s the perfect summer lunch, with plenty of protein from both tofu and peanut butter, and piles of fresh veggies and sprouts on a refreshing cold soba noodle base. Enjoy outside with a big, iced green tea, more Garlic Chili Crisp, and lots of sunshine!
Garlic Chili Peanut noodles
(Yield: 4 servings)
tofu and marinade:
1 block (350g) extra firm tofu
3 tbsp (36ml) low sodium soy sauce
2 tbsp (20ml) aged black vinegar
1 tbsp (10ml) oil from DFC’s Garlic Chili Crisp
canola oil, for pan-frying
peanut sauce:
1 c (100g) natural peanut butter
juice of 2 limes (approx. 60ml)
6 tbsp (72 ml) low sodium soy sauce
assembly:
4 bundles (400g) soba noodles
1 (approx. 400g) English cucmber
1 box (approx 400g) cherry or grape tomatoes
1 (approx 250g) medium avocado
garnish, to taste:
handful of your favourite sprouts
sesame seeds
more DFC’s Garlic Chili Crisp
In a non-reactive container, build your marinade: Stir together soy sauce, black vinegar, and Garlic Chili oil. Slice your tofu block in half lengthwise, then widthwise, then into triangles (to make eight). Hand press your slices between paper towel and/or a kitchen cloth, then pop them into the marinade and let vibe for at least 30 minutes, or up to overnight in the fridge.
In a small non-reactive bowl, combine all the peanut sauce ingredients, and stir together well until smooth.
Boil your soba noodles according to package directions. As they cook, cube your cucumber and avocado, and whack your cherry tomatoes in half. Once the noodles are done, drain them and rinse them with cold water. Once drained well a second time, toss them with the peanut sauce and plate them evenly in four separate bowls. Pile your cucumber and avocado cubes, and your halved tomatoes, on top.
Drain your tofu marinade, and pan-fry the triangles in a couple tablespoons of canola oil, on medium heat, until golden brown on both sides, about 4 minutes per side. Place two slices on top of each bowl of noodles and veggies. Garnish with as much DFC’s Garlic Chili Crisp as your tongue can handle, plus a handful of crunchy sprouts and sesame seeds!
