HIM: Thanks. What’s this?
ME: Soba noodles with cashew butter sauce, with scallions, cilantro, lime, tofu, sesame. . .
HIM: (Chewing.) Mmm. That’s good sticky.
I meant to sprinkle them with chopped cashews, but it never happened. My day didn’t suffer.
Sticky Tofu Noodles with Cashews and Lime (PDF)
Recipe 354 of 365
Swirls of soba noodles with a hearty cashew sauce, cubes of earthy tofu, and a smattering of scallions and cilantro make a perfect weekend lunch. Enjoy them when they’re hot, or pack them up to take skiing, and reheat them (along with a tablespoon or so of water) in the lodge’s microwave.
TIME: 20 minutes
MAKES: 2 to 4 servings
1 small bundle (4 ounces) soba noodles
1/3 cup cashew butter
1/4 cup boiling water
Juice of 1 large lime
1 tablespoon toasted sesame oil
1/2 teaspoon sriracha (or other chili sauce), or to taste
6 ounces extra firm tofu, cut into 1/2″ cubes
2 tablespoons soy sauce
1 tablespoon finely chopped fresh ginger
1/4 cup (packed) finely chopped fresh cilantro
4 scallions (green and white parts), thinly sliced
Bring a pot of salted water to a low boil for the noodles.
Meanwhile, stir the cashew butter, boiling water, lime juice, sesame oil, and sriracha together in a bowl and set aside.
Combine the tofu, soy, and ginger in a small nonstick skillet, and place over medium heat. Cook and stir for 5 minutes, or until the soy coats the tofu. Remove from heat, stir in the cashew sauce, and set aside. (You don’t want this mixture to boil once you’ve added the sauce.)
Cook the noodles until al dente, according to package instructions, setting aside 1/2 cup of the cooking water as the noodles cook. Drain the noodles and return them to the pan. Add the tofu and cashew sauce mixture, and the cilantro and scallions, and toss with tongs until well combined, adding in some of the reserved water to loosen the sauce, if necessary. Serve immediately.