Peanut sauce is one of my very favorite sauces to enjoy with some pasta and whatever veggies are in season. It's a delicious and decadent way to dress up a healthy meal, like this one, which includes a lot of leafy greens.
If you're not a fan of dark leafy greens, this peanut sauce just might change your mind. I used Nappa cabbage and bok choy to create this colorful and healthy dish, but broccoli and carrots also work really well. Later on in the fall when winter squash is in season, I often substitute the spaghetti squash for the soba noodles, making the dish a bit lighter with less carbohydrates and less calories. Whole wheat spaghetti noodles would also be a great substitution.
This dish is very versatile and allows you to include several servings of vegetables in one yummy sitting. Tofu and chicken are both excellent for protein in this dish, so don't be afraid to make substitutions based on your own preferences. Chopped peanuts, cashews, or almonds add a wonderful crunch with every bite.
PEANUT TOFU NOODLE with GREENS (serves 2-3)
1 package of tofu
1/2 cup uncooked organic soba noodles
4 cups of greens* (I used 3 cups Napa cabbage and 1 cup bok choy)
1 carrot, cut into ribbons with vegetable peeler
3 green onions
1/4 cup garlic scapes, chopped roughly**
3 Tbsp. almond slivers
1/4 tsp. salt
1 tsp. extra virgin olive oil
3 Tbsp. peanut butter
2 Tbsp. soy sauce
3 Tbsp. red wine vinegar
2 1/2 tsp. crushed red pepper
Drain and press tofu for at least 15 minutes. Cube, sprinkle with salt, and bake on an oiled pan at 425 degrees F for 20 minutes. Turn off heat when done and allow to sit in the oven until dinner is fully prepared (this dehydrates them further making them crispy, rather than mushy).
Cook soba noodles in water according to package directions. Meanwhile, chop the white part and half of the green part of the green onions. Add to a pan with olive oil on medium high heat. Clean and chop the greens as well as the garlic scapes. Once the onion begins to soften, add the greens and garlic scapes. When greens are completely wilted, add carrot ribbons. Toss and allow to cook for two more minutes.
Whisk together all of the ingredients for the peanut sauce. Drain noodles, but save a few tablespoons of the liquid. In a large bowl combine noodles, tofu, vegetables tossing well with the 1/4 tsp. of salt. Pour peanut sauce over the noodle mixture and toss again to coat well.
Plate and top with a tablespoon of almonds each.
*Other greens that would go well in this dish: spinach, tat soi, chard, kale.
**Two cloves of garlic can be substituted for the garlic scapes (garlic shoots).