Tahini is a fantastic condiment to have on hand in your kitchen. Not only can it be a great substitute for peanut butter for those with allergies and sensitivities but it is a component of many Middle Eastern, Mediterranean, Southeast Asian, and Chinese dishes. The tahini in this recipe gives the noodles and tofu a rich flavor that helps bring out the garlic and ginger. The spice in this recipe is moderate but feel free to add or subtract the sambal oelek according to your preferences. Enjoy this easy but unique recipe to help you get a healthy serving of veggies and fiber while also trying something new.
Spicy Tahini Tofu and Noodles
- 4 garlic cloves, minced
- 1 tbsp peeled and grated fresh ginger
- 8 large scallions thinly sliced, green and white parts separated
- ⅓ cup canola oil
- ½ tsp black pepper
- 2 tbsp low-sodium soy sauce
- 1 tbsp sambal oelek (or sriracha)
- 2 tbsp tahini
- 1 tsp sugar
- 2 tbsp rice vinegar
- 15 oz firm tofu
- 8 oz whole-wheat linguine
- 1 cup carrots, shredded
- ⅓ cup sesame seeds, divided
Broil the garlic cloves, ginger, white parts of scallions and canola oil for 10 minutes or until scallions start to brown.
Meanwhile, whisk together the black pepper, soy sauce, sambal oelek, tahini, sugar, and rice vinegar in a large bowl.
Lightly squeeze the excess water from the tofu using paper towels and cut into ½” cubes.
After the broil, whisk the scallion mix into the sauce ingredients in the bowl until combined. Set half of the sauce aside. Pour the tofu into the bowl and gently mix. Pour tofu back into Suvie pan and load into upper right zone.
Break linguine in half and place it in starch pan. Sprinkle with 2 tsp salt and load into starch zone.
Fill the reservoir, enter settings and cook now or schedule.
My Cook > Slow Cook & Starch
High, 1 hour
Starch: 5 minutes
After the cook, remove the tofu and linguine from Suvie.
In a large bowl, toss linguine with reserved sauce and ¼ cup sesame seeds. Top with tofu, shredded carrot, green slices of scallion and remaining sesame seeds.