|October 6, 2012||Posted by Koalaborg under Food, recipes, Vegan, Vegan Mofo 2012|
I like simple one-pot (or one wok) meals – my family generates a lot of dirty dishes and the last thing I need is a pile of pots and skillets to deal with as well.
I first tried Javanese tofu in Florida – it was a standard cold noodle salad available at my local (at the time) natural foods co-op. I loved buying it but it was so much cheaper to just make it myself.
I press out a block of extra firm tofu. I’m sure everyone has their own technique for how they do this. I wrap my tofu in a couple of paper towels and then a clean kitchen towel and press firmly. I let sit wrapped with something sitting on it for a few minutes to press out some of the excess water.
I lightly saute the tofu in a little bit of oil (canola or olive oil). I wait until it is starting to brown in spots before I add my veggies. I like to add 4-5 sliced carrots and 4 celery ribs sliced. I cover my wok and let cook at medium heat (stirring occasionally) until carrots begin to soften. Once the carrots have softened I add broccoli spears and let cook a few minutes longer. Remove from heat and let the tofu and veggies start to cool.
While my tofu and veggies are cooking, I cook a box of whole wheat spaghetti (thin or regular) noodles. Since this is a cold salad, after the noodles are ready, I drain the noodles and rinse in cold water to refresh them.
While everything is cooking, I prepare my sauce. This is the simpest of sauces – you could always add in extra spices to taste, but with kids, I try to keep the spiciness to a minimum. I don’t use any hard measurements when preparing the sauce, so I don’t have an exact recipe to share. I tend to eyeball and adjust to taste.
I add 1 – 1/2 cups of creamy natural peanut butter to a mixing bowl. I then add in approximately 1 -1/2 Tbsp lemon juice and start to mix with a whisk. I slowly add water while mixing. The peanut butter will go from a clumpy stage to a creamy stage as water is added. I’ve added a picture of my final sauce to show the consistency I strive for. As I am mixing, I sprinkle in some garlic granules to taste.
After the pasta has been rinsed and drained, I add it to the wok. I pour the sauce over the contents and stir until everything is evenly coated. I usually transfer to a baking dish and let chill for a bit in the fridge before serving. This is an awesome, filling dish!