Tofu Buckwheat Noodle with Peanut Sauce 氣炸豆腐配花生醬蕎麥麵
Ingredients (3 servings:)
For the Tofu:
1 ¾ cups super-firm tofu, drained and pressed (about 12.3 oz)
1 ½ tsp toasted sesame oil
½ tsp grated garlic
1 Tbsp low-sodium soy sauce
For the Peanut Sauce:
2 Tbsp unsweetened natural peanut butter
2 tsp fresh lime juice
Pinch of grated ginger
¾ tsp toasted sesame oil
¾ tsp grated garlic
2 tsp low-sodium soy sauce
1–2 Tbsp warm water, to thin if needed
For the Bowl:
6 oz Buckwheat noodles, cooked and rinsed (or konjac noodles for a low-carb option)
4 oz baby spinach, lightly steamed or sautéed
Garnish:
Thinly sliced red chili pepper (to taste)
Optional: Sesame seeds, scallions, or lime wedges
Directions:
1. Cut tofu into cubes and pat dry. Toss tofu with sesame oil, garlic, and soy sauce.
2. Air fry tofu at 375°F (190°C) for 12–15 minutes, flipping halfway, until golden and crispy.
3. Whisk together all peanut sauce ingredients, adding warm water slowly to reach a creamy, pourable consistency.
4. Divide buckwheat noodles and spinach into bowls.
5. Top with crispy tofu and drizzle with peanut sauce.
6. Garnish with thinly sliced red chili pepper (to taste) and optional sesame seeds, scallions, or lime wedges.
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食材（3人份):
豆腐：
1 ¾ 杯特硬豆腐，瀝乾並壓實（約 12.3 盎司）
1 ½ 茶匙烤芝麻油
½ 茶匙蒜末
1 大匙低鈉醬油
花生醬：
2 大匙無糖天然花生醬
2 茶匙鮮青檸汁
少許薑末
¾ 茶匙烤芝麻油
¾ 茶匙蒜末
2 茶匙低鈉醬油
1-2 湯匙溫水, 可依需求稀釋
碗：
6 盎司蕎麥麵, 煮熟並沖洗 (或選擇蒟蒻麵作為低碳選項）
4 盎司嫩菠菜，略蒸或炒
裝飾：
紅辣椒薄片（適量）
可選：芝麻, 蔥或青檸
作法：
1. 切塊將豆腐切丁, 拍乾水分。將豆腐與芝麻油, 蒜末和醬油拌勻。
2. 將豆腐放入氣炸鍋, 以 375°F (190°C) 的高溫炸 12-15 分鐘, 中途翻面, 直至金黃酥脆。
3. 將所有花生醬材料攪拌均勻, 慢慢加入溫水, 直到呈現奶油狀, 方便倒出。
4. 將蕎麥麵和菠菜分裝到碗中。
5. 將酥脆的豆腐放在上面, 淋上花生醬。
6. 用紅辣椒薄片 (依口味) 和可選的芝麻, 蔥花或青檸裝飾。