I made this unique dish, inspired by Heidi Swanson’s Almond Soba Noodles, for a recent Asian-themed potluck with friends. My version replaced the pea shoots of the original recipe with steamed broccoli and green beans and the basil with a combo of parsley and cilantro.
2 crowns broccoli, cut into small trees
1 big handful of green beans, stems snapped off and cut into halves or thirds
2 tsp red Thai curry paste
1/3 cup almond butter (not the sweetened kind)
Juice of 1 lemon
1/2 tsp sea salt
6-8 T hot water
1 package extra firm tofu
1/2 cup parsley, roughly chopped
1/2 cup cilantro, roughly chopped
1/2 cup chopped almonds, toasted
First, cook the broccoli and green beans, either by steaming them or boiling for about 5 minutes. Salt the vegetables if steaming, and salt the cooking water if boiling. You want the vegetables to still be crunchy. When finished cooking, set aside. I steamed them:
Next, make the sauce. Mash the curry paste and the almond butter together.
Lastly, chop up the tofu into cubes or matchsticks (I was going for the matchstick effect, but they ended up a bit big and of uneven size…oh well). Dry off the tofu with a paper towel. Heat about 2 tablespoons of olive oil or safflower oil in a skillet. When the oil is hot, add the tofu (don’t crowd the pan, or the tofu won’t brown). Flip when one side is brown, and continue until all your tofu is browned. Add more oil to your pan with subsequent batches of tofu. I find that I usually have to add oil to brown multiple batches. Place the tofu on a plate lined with a paper towel to soak up any excess oil. Finally, mix the veggies with the noodles, the sauce, and the tofu. When mixed, add the herbs and the almonds. I toasted my almonds in a skillet on medium low heat.