Yield: 2-4 servings
1/3 cup peanut butter
1/3 cup water
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons rice vinegar
1 to 2 teaspoons chile paste with garlic
1/4 to 1/2 tsp sambal (optional)
1/2 teaspoon sugar
1/4 teaspoon kosher salt
Place ingredients in a blender or food processor and blend until smooth. Taste for seasoning and spice. Add more chili paste or sambal if more heat is desired.
Shrimp, Tofu and Noodles:
8 oz uncooked udon noodles
1 tablespoon peanut oil
½ teaspoon toasted sesame oil
6 oz firm tofu, cut into 3/4” cubes
1/2 pound medium shrimp, raw, peeled and deveined
1/4 tsp kosher salt
1/2 cup onion, sliced (red or white)
3/4 cup chopped seeded cucumber
1/4 cup diagonally cut green onions
2 tablespoons fresh cilantro or flat-leaf parsley, chopped
lime wedges (optional)
- Bring a large pot of salted water to boil; add udon noodles. When noodles float to the top continue to boil for 12-15 minutes. Drain noodles in a colander and rinse with cold water. Hold at room temperature until ready to use.
- Place tofu in a small bowl and spoon 2-3 tablespoons of sauce over to marinate.
- Heat peanut oil and toasted sesame oil in a large pan or wok, over medium-high heat.
- Sprinkle shrimp with salt and add to pan with onions. Cook for 3-6 minutes or until shrimp is just barely done, stirring often.
- Turn off heat and add cucumber, green onions, and herbs. Gently stir in tofu.
- Add remaining sauce to the cooked pasta, tossing to coat noodles.
- Add noodles to shrimp and tofu mixture, tossing gently to combine all ingredients.
- Serve with lime wedges, if desired.