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Cooking 101
Using our Gingery Miso as the base of a creamy, glazey, peanutty sauce is (and we say this as humbly as possible), crazy f*&ck%n genius. We've already blended the ginger, miso, sesame oil, rice vinegar...so all you need to do is add the peanut butter, maple and lime... Use this sauce on salmon, chicken, veggies... we've seen people drink it.
Chef's Tip: Pressing your tofu will get you the crisp you need. Also, we like adding the noodles right from the cooking pot into the sauce, grabbing a little of the starchy water with them as they travel. That means timing is important here, you want the noodles just ready when it's time to sauce them up.
Cooking oil
1 block of extra-firm tofu, drained, pressed, and cut into bite-sized pieces
Salt
¼ cup creamy peanut butter
2 tbsp soy sauce
1 tsp maple syrup
1 package of rice noodles or ramen, cooked according to the directions
2 scallions, sliced thin
¼ bunch of fresh cilantro, chopped
½ cup roasted peanuts
1 lime, cut into wedges
Heat a large skillet over medium-high heat. Add a glug of oil to coat the pan, and when it shimmers, add the tofu and cook, undisturbed until the bottom is crisp, about 5 minutes. Sprinkle with salt, then toss and cook for another 5-7 minutes, stirring occasionally, until the other sides are crisp
Meanwhile, make the sauce by whisking together the peanut butter, ½ pouch of Gingery Miso, soy sauce, and maple syrup. If the sauce is too thick, add in water, a dash at a time. Stir in a pinch of salt and set aside
Cook the noodles according to the package
Pour the sauce into the pan with the tofu, lowering the heat to low. Once the sauce simmers, add in the noodles, and coat them with the sauce. Toss, and then garnish with scallions, cilantro, peanuts, and lime wedge
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
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