Almond Tofu with Snap Peas and Soba Noodles

Name: Almond Tofu with Snap Peas and Soba Noodles
Yield: serves 4
Ingredients: 14 ounces extra-firm tofu, drained and sliced crosswise 1/4 inch thick; Salt; 6 tablespoons almond butter; 2 tablespoons soy sauce; 3 tablespoons maple syrup; 1 tablespoon sesame oil; 3 scallions, green and white parts, thinly sliced; 5 tablespoons olive oil, plus more for the baking sheet; 1 tablespoon minced fresh ginger; 2 cloves garlic, minced; 3 cups snap peas, trimmed and halved diagonally; 8 ounces soba noodles; 2 tablespoons rice vinegar; Leaves from 1 bunch fresh cilantro; Chili oil

December 14, 2011

With baking, the texture of tofu turns satisfyingly dense and chewy. In many cities, you can find fresh and creamy locally-made tofu at farmers’ markets, food co-ops, and in Asian markets. Tender spring snap peas are quick to cook; here they are simply placed in a colander and cooked with the hot water from the soba noodles.

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