Indonesian Style Peanut Delight

A colorful mix of stir fried vegetables and tofu in a sweet and salty peanut sauce, served with soba noodles.

Ingredients:

• Noodles and Stir Fry:
• 8 oz soba noodles
• 1 lb extra firm tofu
• 1 large bunch fresh spinach, arugula, kale, or other leafy greens
• 1 large red or yellow bell pepper
• 3 large carrots, sliced diagonally into thick round slices or baby carrots, sliced in half lengthwise
• 1/2 cup cilantro, roughly chopped
• 6-8 cloves fresh garlic, finely chopped or pressed
• 3-4 tbsp fresh ginger, chopped
• 4 tbsp coconut oil or olive oil
• 4 tbsp soy sauce
• 4 tbsp Vietnamese fish sauce
• 1/2 tsp sesame oil
• 1/2 cup water
• Peanut Sauce:
• 10 oz chunky salted peanut butter made with peanut oil
• 1/3 cup rice vinegar
• 2 tbsp soy sauce
• 1/4 cup water
• 6 drops sesame oil
• 5 tbsp granulated sugar or to taste
• 1 tsp dried crushed red chili pepper

Directions:

In a medium, microwave safe bowl, stir together sauce ingredients and set aside. Sauce should have a nice balance of sweet and salty flavor. Cook soba noodles according to package instructions, drain and rinse with cold water, then set aside. Heat 2 tbsp coconut oil over high heat in a large nonstick skillet or wok. Add 1/2 garlic and ginger then saute 30 seconds. Add tofu and stir fry until lightly browned, about 3 minutes. Add 2 tbsp soy sauce, 2 tbsp fish sauce, and 1/4 tsp sesame oil, then stir fry 1 minute. Remove tofu from heat and set aside in a bowl. Heat remaining coconut oil in wok. Add 1/2 garlic and ginger then saute 30 seconds. Add water and stir in greens, cooking 1 minute. Add more water, if needed, to cook greens. Add remaining liquid ingredients, stir fry 2 minutes, or until greens begin to soften and reduce. Add carrots and bell pepper then stir fry about 30 seconds. Carrots will be crunchy. Remove from heat. Microwave sauce mixture on medium power 30 seconds, stir, then heat 30 seconds more, or until warmed throughout. Be careful not to burn peanut butter. Place noodles on a large platter or in a large shallow bowl. Layer tofu over noodles, then layer vegetables over tofu. Pour sauce evenly over vegetables and top with chopped cilantro.

Number of Servings: 6

Notes from the Cook: This one dish meal is colorful, impressive, and tastes delicious. Every time I've made it for dinner guests, they have asked for the recipe.