Ramen Noodles with Tofu and Peanut Butter by Vicki Delany

Happy New Year! Now that the feasting of the holidays is over, many of us just want something plain and easy and comforting for dinner.  This should fit the bill nicely. 

I love Asian-style noodles and am getting quite carried away with learning different ways of cooking them. These dishes are usually quick and easy to prepare, with not a lot of prep. You could probably use chicken in this rather than tofu, but I try to have the occasional meatless meal.

Ramen Noodles with Tofu and Peanut Butter

Ingredients

1 package (14 ounces) firm tofu, drained

6 tablespoons  soy sauce

4 tablespoons lime juice

¼ cup  maple syrup

¼ cup thinly sliced green onions

1 tablespoon grated fresh ginger

12 ounces dried ramen noodles (not instant)

2 tablespoons creamy peanut butter

3 tablespoons vegetable oil

Directions

Using paper towels, try to squeeze out as much liquid as possible from the tofu. Slice tofu into half inch cubes. Heat oil in a skillet over medium-high heat. Add tofu and cook until crisp, about 6 – 8 minutes. When done, transfer tofu to a bowl.

Cook ramen in boiling water according to package instructions. Drain and return to pot.

Combine soy sauce, lime juice, maple syrup, green onions, and ginger in a small bowl.

Whisk peanut butter with half of soy sauce mixture. Add to the cooked ramen noodles and combine.

Cook remaining soy sauce mixture in pan you used for the tofu and stir until slightly thickened, about two minutes.  Return tofu to the pan and stir to combine.

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Coming January 14: The Tenth Sherlock Holmes Bookshop mystery, THE INCIDENT OF THE BOOK IN THE NIGHTTIME from Crooked Lane Books