Spicy Peanut Butter Noodles with Steamed Vegetables and Smoked Tofu
This recipe for spicy peanut butter noodles with steamed vegetables and smoked tofu is quite a feast and one the whole family will enjoy. Just be careful about the amount of chilli added for those who are sensitive to it. It’s a very quick meal to put together, although a bit of juggling is needed to get everything ready at the same time.
Organic September is the Soil Association’s annual campaign to raise awareness of what organic means and to encourage people to switch one regular item on their shopping list to organic. I like to highlight organic food in September just to show a bit of extra support, but I try to buy and eat as much organic food as I can all year around. Organic food and farming is so important for our environment, wildlife and the health of our soils. It also has particularly high animal welfare standards. I feel passionately about this and have supported the Soil Association for more years than I care to remember.
It’s true organic produce can often be more expensive than non-organic. Despite my limited budget however, I’m prepared to make an effort when it comes to organic food. Not everything I buy is organic by any means, but I try to at least keep staples such as milk, butter, oil, flour, grains, pulses and vegetables Soil Association certified. Every little helps.
Everything but the lime in this spicy peanut butter noodles with steamed vegetables and smoked tofu is organic. Sadly, I can’t find organic limes anywhere. The limes are unwaxed though.
Suma sell a vast range of organic produce and much of it is their own brand. They’re a workers’ cooperative selling wholefoods to independent shops. It’s likely that many of the products you buy in health food shops will have come from Suma. My order this month included Suma’s own organic crunchy peanut butter, organic soba noodles, organic tamari, organic black peppercorns and organic smoked tofu. All of which I needed for my spicy peanut butter noodles.
Spicy Peanut Butter Noodles with Steamed Vegetables and Smoked Tofu
The lime transformed this South-East Asian inspired dish from really good to outstanding. It gives a tangy and fragrant quality to the sauce that lifts it by several degrees. Herbs are always good too. Chopped coriander leaves would have been an excellent addition to this dish, but I didn’t have any, so I used parsley instead. Parsley is a super versatile herb and it makes a good substitute for coriander.
This is one of those recipes which is really quite versatile. Use whatever vegetables you like or are in need of using up. If you prefer them stir fried rather than steamed, go ahead. If you’re really stuck for time or energy, the spicy peanut butter noodles are good to go all by themselves and will take less than ten minutes to prepare. Just add a few green herbs to make yourself feel virtuous.
You may have spotted that we like a bit of chilli in our household, but just reduce the amount used if you’re not so keen. The crunchy peanut butter was good for a bit of extra texture, but you can always use smooth peanut butter if you prefer. The smoked tofu was absolutely delicious. It has plenty of flavour so no need to marinade it first. It also becomes wonderfully crispy when fried.
Spicy peanut butter noodles is a fabulous vegan and gluten-free meal. It’s a healthy one too. Our soba noodles were made from wheat as well as buckwheat, but just ensure you use 100% buckwheat noodles if you’re gluten intolerant.
We ate half for dinner one night, then added water and miso for a substantial soupy Japanese style meal the next night.
Spicy Peanut Butter Noodles with Steamed Vegetables and Smoked Tofu – The Recipe
- 2 large carrots - scrubbed and julienned into batons rather than matchsticks
- 300 g thin green beans - topped and cut in half
- 250 g soba noodles
- 1 tbsp peanut or sesame oil
- 225 g smoked tofu - roughly cut into 1.5 cm cubes
- small bunch of coriander or parsley - chopped
- 4 tbsp crunchy peanut butter (I used Suma crunchy peanut butter with added salt (but nothing else)
- 2 tsp good quality soy sauce I used tamari
- ½ tsp chilli flakes I used Suma crushed chillies
- a little freshly ground black pepper I used Suma black peppercorns
- 175 ml water
- 1 lime - unwaxed
- 1 clove garlic - - finely grated ours was homegrown
- 1 thumb sized piece of ginger root - finely grated
- Steam or simmer the carrots and beans in a little water until just al dante - about five minutes.
- Fry the smoked tofu in the oil over a medium high heat for about five minutes or until crisp. Toss the cubes a few times whilst cooking so they are pretty much done on all sides.
- Cook the noodles as per packet instructions.
- Zest the lime. Juice half of it and cut the remaining half into quarters to serve alongside.
Place all of the spicy peanut butter sauce ingredients into a pan except for the lime juice. Place over a low heat and stir until everything's combined and the sauce is starting to bubble. Add a little more water if the sauce seems too thick.
- Remove from the heat and stir in the lime juice.
- Drain the noodles and place in a large bowl. Pour the sauce over the top and toss until the noodles are coated.
- Add the vegetables and scatter with the crispy tofu pieces and coriander leaves.
For gluten-free, ensure your soba noodles are 100% buckwheat.
The pack of soba noodles I used says serve 100g of soba noodles per person. We find that way to much. If you're very hungry, you might want to use an additional 50g, but this made four substantial portions for us.
A microplane is good for finely grating citrus, ginger and garlic.
Other recipes & posts for Organic September you might like
- Almond apple cider cake via Tin and Thyme
- Blackberry and apple crumble with nuts & ginger via Tin and Thyme
- Halloumi rice bowl with ginger carrots and caraway cabbage via Tin and Thyme
- Indulgent chocolate milk via Tin and Thyme
- Lentil shepherd’s pie via Easy Peasy Foodie
- Moroccan roast vegetable salad via Apply to Face Blog
- Organic September at Yeo Valley with the Soil Association via Tin and Thyme
- Triple chocolate bread via Tin and Thyme
- Waitrose Organic September challenge via BakingQueen74
This spicy peanut butter noodles with steamed vegetables and smoked tofu dish is my fifteenth recipe for the Suma Blogger’s Network.
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Some of the ingredients for this recipe were provided by Suma Wholefoods. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blythe and blogging.