Almond tofu with snap peas and soba noodles from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia

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Notes about this recipe

  • mzgourmand on April 23, 2018

    The sauce was delicious but I found that the tofu was tough rather than nicely chewy as the recipe described. I didn't see Barb_N's recommendation beforehand and I might re-try the recipe with that suggestion plus the garlic-chile tweak. My snap peas were no longer edible so I subbed edamame and I found the entire result to be rather stodgy and not worth the multiple steps involved. The marinade which was delicious on its own, also lost some of its vibrancy in the final result for me and I thought the dish tasted underseasoned.

  • Barb_N on July 09, 2014

    One of my favorite vegetarian meals. I did tweak it a bit- adding some garlic-chile sauce to the marinade to balance the sweet/salty of the almond butter and soy sauce. I also pan fried cornstarch coated tofu (a la Ottolenghi) then added the sauce rather than baking it. My whole family loves it!

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