I don't know about you, but I've had my fill of stuffing, gravy, and pumpkin pie, so now I'm in the mood for something a little spicier and a little healthier. This Thai-influenced pasta dish is quick and easy for a weeknight meal. If your sauce thickens too much, it's fine to thin it down with a little water. Definitely try to avoid peanut butter whose ingredients are anything more than peanuts and salt. You can grind your own peanut butter at quite a few health food stores around town, and even the Crest by my house has a bulk section with freshly ground peanut butter. Otherwise, Smuckers Natural or something similar is a good choice. This dish would be just as tasty with cooked chicken instead of tofu, if that's your preference.
Preparation time: 10 minutes
Cook time: 15 minutes
Serves: 4 to 6
1 cup natural (unprocessed) peanut butter
1 15-oz. can coconut milk
1.5 tablespoons cider vinegar or unseasoned rice vinegar
1 teaspoon salt (possibly more to taste, depending on whether the peanut butter is salty)
1 teaspoon minced fresh garlic
2 tablespoons light honey or sugar
1 tablespoon soy sauce
2 tablespoons dark sesame oil
Crushed red pepper flakes, to taste
1 container extra firm tofu, drained and cubed
1 pound cooked noodles (I like buckwheat noodles or quinoa pasta)
1 head of broccoli, chopped (cook this with the noodles, throw it in the boiling water the last 3-4 minutes the pasta cooks)
2 tablespoons lightly toasted sesame seeds (optional)
Minced peanuts, fresh cilantro, cucumbers, and scallions for the top (optional)
Sriracha sauce (also optional)
1. Place the peanut butter in a skillet on very low heat and whisk in about half the coconut milk, very gently and slowly as not to splash. Add the remaining coconut milk and mix until smooth.
2. Add vinegar, salt, garlic, honey or sugar, soy sauce, sesame oil, and crushed red pepper flakes to taste, if desired. Stir slowly until well combined. Add tofu and heat until warm.
3. Pour the sauce over the cooked noodles and broccoli. Mix gently with a fork until all the noodles are coated. Be careful not to tear up the tofu!
4. Serve topped with Sriracha, cucumber strips, minced scallions, sesame seeds, minced peanuts, and/or minced cilantro.