On Steamy summer days, the last thing you want to do is stand over a hot stove but there’s only so much salad you can eat. Try this nearly-no-cook recipe for tofu with rice noodles and chances are you’ll find yourself craving it year-round. A quick sauce of vinegar, ginger, soy sauce, honey, and peanut butter brings an intense savory-sweet kick to the tofu, and the noodles are ready after a 10-minute bath in boiling water. (use hot tap water instead if you really don’t want to touch that stove.)
Serves 4, very generously
1 package (8ounces) thin rice noodles
1 package (14 ounces) firm tofu, drained
1/3 cup unseasoned rice vinegar
2 teaspoons minced peeled fresh ginger (from a 2-inch piece)
2 tablespoons trimmed and chopped scallions, plus more, sliced for serving
6 heads baby bok Choy (6ounces), halved
1/2 cup low-sodium soy sauce
2 tablespoons honey
1/4 cup chunky or smooth peanut butter
Chopped peanuts and thinly sliced Thai chiles, for serving
- Place noodles in a baking dish and cover with very hot tap water. Let stand 10 minutes. Drain, repeat twice more, or until tender.
- Meanwhile, slice tofu into eight 1/2-inch-thick pieces. Drain on paper towels, Stir together vinegar, ginger, and scallions in a bowl; toss 3 tablespoons of mixture with bok choy in another bowl. Season with salt. Stir soy sauce, honey, and peanut butter into remaining vinegar mixture. Arrange tofu in a single layer in a baking dish; pour soy sauce mixture over top, turning tofu to coat.
- Divide noodles, tofu, and bok choy among four serving bowls. Drizzles with the soy-sauce mixture, Top with scallions, peanuts, and chiles.