- 1 pound extra firm tofu, cut into 1 inch cubes
- 8 ounces udon noodles
- ¼ cup coarsely chopped mint
- 6 nasturtium flowers optional
- 2 cups cilantro leaves
- ½ cup water
- ½ cup tahini
- 3 tablespoons lime juice
- 2 tablespoons tamari
- 2 tablespoons peanut butter
- 2 tablespoons honey
- 2 cloves garlic
- 1 teaspoon chili pepper flakes
- Preheat the oven to 375°F.
- Place all of the sauce ingredients in a blender or food processor and blend until creamy. Adjust the seasonings, if desired.
- Slit the tops of the tofu cubes, place in a baking dish, and cover with sauce. (The slits win allow the sauce to penetrate the tofu for more intense flavor.)
- Bake uncovered for 15 to 20 minutes, or until the sauce is hot and bubbly and begins to dry around the edges of the baking dish. Remove arid set aside to cool.
- While the tofu bakes, bring a 4 quart pot of water to a rolling boil. Add the noodles and cook according to package directions. Drain, rinse, and place in a serving bowl. Spoon the baked tofu over the noodles and mix well.
- Serve with a garnish of mint and nasturtium flowers, if desired.
- For a change:
- Vary the type of udon noodles; use rice, whole wheat, or spelt.