Yuuuummm! Lots of things I like in one easy recipe. If you haven’t checked out 101 Cookbooks, I highly recommend it. It’s my favorite recipe site, second only to Smitten Kitchen. I’m making this soon… xo, m
Recipe adapted from 101 Cookbooks
2 teaspoons red curry paste (more to taste. if you like spicy, add more)
1/3 cup unsalted almond butter
2 tablespoons fresh lemon juice
very scant 1/2 teaspoon salt
6 – 8 tablespoons hot water
12 ounces dried soba noodles
12 ounces extra-firm tofu
4 ounces pea shoots (or other greens, or tiny pieces of broccoli)
12 leaves fresh basil, slivered
1/4 cup sliced almonds, toasted
Make the almond sauce by mashing the curry paste into the almond butter. Stir in the lemon juice and salt. And then whisk in the hot water one tablespoon at a time until you have a pourable dressing that is about as thick as a heavy cream. The dressing thickens as it cools, so feel free to thin it out with more water later on if needed. Taste, and add more salt or more curry paste if you like.
Cook the soba according to instructions, then drain and rinse under cold running water.
While the pasta is cooking, drain the tofu, pat it dry, and cut it into matchsticks or 1/2-inch cubes. Cook the tofu, along with a pinch or two of salt, in a well-seasoned skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Add a tiny splash of oil if needed to prevent sticking. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm & golden. Right before the tofu is done, add the pea shoots to the hot pan.
In a large bowl combine the noodles with 2/3 of the almond sauce. Toss well, be sure all the noodles get coated. Arrange the tofu and pea shoots on top of the noodles, drizzle with the remaining sauce, and garnish with the slivered basil and toasted almonds.
Photo Credit: 101 Cookbooks