Soba Noodles with Spicy Tofu Peanut Sauce

Source

Ingredients

Display units in Metric

1-2	pounds	soba noodles
6	tsp	cilantro minced
2		cucumbers seeded and sliced into matchsticks
5	tsp	scallions chopped
10	oz	tofu firm
2		garlic cloves
1		fresh ginger a one inch piece minced
¹⁄₄	cup	Soy sauce
2	tbsp	honey
1	cup	soy milk
1	cup	peanut butter

Cook pasta, drain and let them cool down a bit.

Transfer noodles to a large bowl. Add cilantro, cucumbers and scallions and toss gently.

In a food processor or blender, whip the tofu until smooth. Add the garlic, ginger and soy sauce and blend until combined

In a medium saucepan over moderate heat, combine the honey, soy milk and peanut butter and stir constantly until mixed

Remove from heat and add the tofu mixture, and beat with a wire whip. If it seems too thick, add more soy milk. Serve with the sauce spooned over the noodles.

Cook pasta, drain and let them cool down a bit.
Transfer noodles to a large bowl. Add cilantro, cucumbers and scallions and toss gently.
In a food processor or blender, whip the tofu until smooth. Add the garlic, ginger and soy sauce and blend until combined
In a medium saucepan over moderate heat, combine the honey, soy milk and peanut butter and stir constantly until mixed
Remove from heat and add the tofu mixture, and beat with a wire whip. If it seems too thick, add more soy milk. Serve with the sauce spooned over the noodles.

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