Curried Nut Butter Tofu with Noodles
1 block extra firm/firm tofu (frozen, thawed, and cubed)
1/4 cup soy sauce (plus another 1/4 cup for later)
2 tablespoons nut butter (I used almond, but any would be great)
1 tablespoon curry powder (I love Madras)
1 teaspoon onion and garlic powder
vegetable oil (olive, safflower, etc.)
spaghetti or linguine (any noodles)
2 tablespoons cornstarch + 1 1/2 cups water
1/4 cup soy sauce
broccoli with stems, chopped(or any other vegetables you would like to add)
roasted nuts, optional
This is another recipe that I adapted from Louise Hagler's "Tofu Cookery" (1982) pg. 47.
Mix one of the 1/4 cups of soy sauce with the nut butter, curry powder, onion and garlic powder, and some black pepper. (This is going to be mixed with all of the tofu, so if you want it to be more of a marinade, you can add some water.) Stir the soy sauce/nut butter mixture, and toss in the tofu. You should be able to coat every tofu piece without added water (light coating).
Heat some oil in a wok or large pan. Fry the tofu in the oil until browned, crispy, and cooked throughout. Once it is done, transfer the tofu to a bowl while you heat some more oil or water (I did oil and water) in the wok for the broccoli. While the broccoli is cooking (add a little salt), mix the cornstarch, water, and soy sauce in a separate bowl, and put some water on to boil for the noodles.
Cook the noodles as you regularly would. Once the broccoli is tender, but not over cooked, add the tofu back to the wok, and add the soy sauce/cornstarch mixture. Heat/boil until the sauce is thickened to your liking; add the cooked noodles, and top with nuts and scallions, if using.