My husband doesn’t love peanut butter (crazy, I know). He’s alright with peanut stir fry sauces but they’re not his first choice. So, I figured I’d try something different at dinner one night. We had some almond butter in the pantry left over from a delicious chocolate ganache tart, so I figured I’d swap out the peanut butter in my usual satay sauce. The results were phenomenal, we both were pretty obsessed with the way it came out. Almond butter has a less pronounced, milder flavor than peanut butter, and is the perfect background for this savory asian inspired dish. Toothsome udon noodles and charred broccoli. Chewy tofu and flash fried cabbage. All tossed in a nutty, salty, garlicky, umami powered sauce. This recipe is super easy to whip up for a last minute dinner. It’s great with the vegetables I used, but those could totally be substituted for what you have in the fridge. I use a super easy method to prepare tofu, that results in a wonderfully textured tofu. A quick toss of cubed tofu in some starch, and then a trip in the hot oven while you prep the sauce and rest of your ingredients, and dinner will be on your table before you know it. Heat up water to cook your noodles while the tofu cooks in the oven, and start your stir frying in the last few minutes of baking. At a high heat, the hot skillet will cook the broccoli in no time, while the udon noodles cook. After a few minutes you toss in the cabbage and tofu for a quick heating through and slight softening of the cabbage. Add some sauce, stirring to coat everything while the almond butter stir fry sauce soaks into the vegetables and tofu. Throw in the noodles and add the rest of the sauce, and the dish is ready to serve!
