Peanut butter tahini time! Peanut butter tahini time! Peanut butter tahini time!

With a Seaweed Wrap

My most favorite dish to make is one that I can barely remember how to make. Thanks to my failing memory, inability to consistently take Gingko, and longstanding tendency to misplace things, I'm documenting my favorite go-to dinner meal here.

Its name, Peanut Butter Tofu Noodles, is as delicious as it sounds, and YES, there is peanut butter in it. Fettuccini tossed with soy sauce and a bit of lime juice, mixed with fried sesame seed tossed tofu, and topped with some crispy nori flakes, it is probably THE best thing I know how to make (next to ice cream, of course). It's also incredibly easy, and you can even kick it up 17 notches with some added hot chili sauce.


Peanut Butter Sauce
∙ 1 lime (juiced)
∙ 2-3 TBSP Smooth Peanut Butter
∙ 2-3 TBSP Tahini
∙ 1-2 TBSP Sesame Oil
∙ 3-4 TBSP Soy Sauce
∙ 1 or 2 TBSP Rice Wine Vinegar

Sesame Seed Tossed Tofu ∙ 1 Pack of Extra Firm Tofu
∙ Enough soy sauce to soak the Tofu
∙ Blue Agave ∙ 1-2 TBSP Hot Chili oil (or more if you woke up feeling jazzed about the day)
∙ Pack of fettucini
∙ Pack of Nori (for a salty crunch)
∙ Black Sesame Seeds (for extra crunch crunch)
∙ Scallion greens (just a handful)

Open up the tofu pack and drain it completely. Pat it dry with paper towels to soak up excess tofu juice. I usually put it back in the tofu container and soak it in soy sauce for 5-10 minutes before frying. You can also bypass this if you're feeling lazy or you're at hangry level: 10. Either way cut up the tofu into cubes and then place it in a frying pan with some olive oil and whatever excess soy sauce you might have from the container. On medium heat fry up the tofu on each side for about 6 minutes per side.

Meanwhile, bring a pot of salted water to boil to start cooking the fettuccini (10 minutes for al dente). Back to the tofu, drizzle some blue agave over the tofu tossing to coat and fry for another 2-3 minutes, until browned and crispy. Sprinkle some black sesame seeds on the almost ready tofu and cook for one more minute. Now remove the tofu from the heat and set aside so we can start making that peanut butter tahini sauce.

In a large mixing bowl, juice the lime, add the soy sauce, sesame oil, peanut butter, tahini, and rice wine vinegar. Whisk it all together until you have an even, creamy consistency. Drain the fettucini pasta, reserving just a bit of pasta liquid for the sauce. Add the drained pasta to the cream and toss evenly.

Plate the saucy fettuccini, top with the black sesame seed coated tofu. To get fancy, and for some extra chomp-chomp, top with pieces of nori flakes and chopped green scallions.