I was reading a magazine the other day and was inspired by a recipe. We started making it as printed, but then I began thinking, “what if I do this instead, and what if I change it like that?” The result was a success according to my main critics (my family), and this is what we did. Serves 4 For the tofu
- 1 package extra-firm tofu
- 1 TBSP soy sauce
- 1 TBSP toasted sesame oil
- 1 tsp chili-garlic paste
For the peanut sauce
- ½ cup pure peanut butter
- 4 TBSP soy sauce
- 3 TBSP toasted sesame oil
- 2 TBSP rice wine vinegar
- 1 TBSP lime juice
- 2 tsp sugar
- 1 – 2 tsp chili garlic paste
- 3 – 4 TBSP hot water from the pasta
The rest of the ingredients
- ½ lb (250g) linguine or similar pasta, dry
- 1 bunch broccoli, chopped into bite-sized chunks.
- 2 green onions
- 1/3 cup minced cilantro leaves
Start the grill, or set the oven to roast. Combine 1 TBSP soy sauce, 1 TBSP sesame oil and 1 tsp chili-garlic paste and mix well. Slice the tofu longitudinally into three thin layers, and brush one side of each with the mixture. Place on a roasting pan or on the grill, and broil 10 minutes or so. Flip the tofu over, brush the other side with the remaining sauce, and grill or broil another 10 minutes. Remove from oven and dice into bite-sized cubes. While the tofu is in the oven, set a pot of water to boil and cook the linguine according to package directions. Steam the broccoli over the boiling water, or cook briefly in a microwave, until bright green, but not over-cooked. Thinly slice the green onions. Stir together the peanut sauce ingredients until smooth in a large bowl. When the pasta is cooked, drain and add to the peanut sauce. Mix well, stirring in the broccoli, green onions and cilantro. Enjoy.
The peanut sauce, mixed and waiting for the noodles. Try not to eat it all.
The broccoli, green onions and grilled tofu, chopped and ready to be mixed in with the pasta and sauce.
The finished product, all mixed and ready to eat, full of protein, fibre, beta-carotene and vitamin S (for spicy)!
