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Two bowls of peanut tofu cabbage noodles with browned tofu, carrot, green cabbage and scallions
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Peanut Tofu Cabbage Noodles for Two

Peanut tofu cabbage noodles for two combine browned tofu, tender ribbons of cabbage, and a peanut-lime sauce in two generously vegetable-filled bowls. Ordinary dried spaghetti works well, so the recipe does not depend on finding a particular fresh noodle. The sauce is mixed separately, then loosened with water until it coats the noodles without becoming a heavy paste.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 main-course bowls
Ingredients Equipment Method Notes

Ingredients
  

For the noodles and vegetables
  • 7 ounces extra-firm tofu, drained and pressed, then cut into 3/4-inch cubes
  • 4 ounces dried spaghetti
  • 2 teaspoons neutral oil, divided
  • 3 cups thinly sliced green cabbage, about 6 ounces
  • 1/2 cup coarsely grated carrot
  • 1 garlic clove, minced
  • 1 teaspoon finely grated fresh ginger
  • 1 tablespoon water for steaming the cabbage
  • 1 scallion, thinly sliced, for finishing
For the peanut sauce
  • 3 tablespoons smooth peanut butter, stirred well before measuring
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon packed brown sugar
  • 1/4 cup warm water, plus 1–3 tablespoons for loosening if needed
  • 1/4 teaspoon crushed red pepper flakes, optional

Equipment

  • a saucepan for pasta
  • Colander
  • 10- to 12-inch nonstick skillet
  • bowl and whisk
  • tongs
  • cutting board
  • a small plate for the tofu

Method
 

Step-by-step cooking guide
  1. Press, cut, and dry the tofu. Wrap the drained portion in a clean towel, place it between two plates, and weight the top plate lightly. After about 15 minutes, cut into cubes and blot the cut surfaces. Keep the pieces similar in size so they brown at a similar pace.
  2. Whisk the sauce. Combine peanut butter, soy sauce, lime juice, brown sugar, warm water, and optional pepper flakes. It may stiffen at first; keep whisking until smooth. It should pour from a spoon in a broad ribbon. Set aside.
  3. Boil the spaghetti. Cook in water according to the package directions, stopping when tender with a little firmness. Drain, reserving a small cup of the cooking water if desired. If the skillet is not ready, return the noodles to the warm pot and cover briefly.
  4. Brown the tofu. Meanwhile, warm 1 teaspoon oil in the nonstick skillet over medium heat. Add the tofu in one layer. Cook for 8–10 minutes, turning carefully to brown two or three sides. Transfer to the plate. A firm golden surface is enough; every cube does not need six browned faces.
  5. Cook the cabbage. Add the remaining teaspoon oil, cabbage, and carrot to the skillet. Cook over medium heat for 3 minutes, tossing occasionally. Add the tablespoon water and cook for another 1–2 minutes, until the cabbage bends but is not limp. Stir in garlic and ginger for the final 30 seconds.
  6. Coat the noodles. Lower the heat. Add the drained spaghetti and peanut sauce. Lift and turn with tongs for about 1 minute, adding a tablespoon of warm water at a time if the sauce clings in heavy patches. The noodles should separate easily as you toss.
  7. Return the tofu. Fold in the browned cubes and heat briefly until everything is hot. Avoid prolonged boiling, which thickens the sauce further. Divide into two bowls and scatter the sliced scallion over the top. Taste before adding extra soy sauce.

Notes

Make two main-course bowls. Press extra-firm tofu for about 15 minutes, blot the cubes, and brown them in a single layer before cooking the cabbage.
Stir separated peanut butter before measuring. If the sauce tightens on the noodles, lower the heat and toss in warm water a tablespoon at a time. Fold in the tofu last and scatter scallions over each bowl.
Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Store at 40°F or colder for 3–4 days. Reheat with a splash of water, stirring until the center reaches 165°F.