Asian Noodles with Grilled Tofu and Vegetables | Veggies Recipes | Weber Grills | Weber US
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Ingredients
- ¼ cup/60 grams plus 2 tablespoons creamy peanut butter
- ¼ cup/60 milliliters plus 2 tablespoons honey
- ¼ cup/60 milliliters plus 2 tablespoons rice vinegar
- 2 tablespoons hot chili-garlic sauce, such as Sriracha
- 2 tablespoons soy sauce
- Kosher salt
- Freshly ground black pepper
- 9 ounces/255 grams dried soba noodles or linguine pasta
- 4 tablespoons toasted sesame oil, divided
- 1 container (14 ounces) extra-firm tofu (not silken style), drained, cut lengthwise into five slices about ½ inch thick, patted dry
- 1 globe eggplant, 14 to 16 ounces and 3 inches in diameter, trimmed, cut into ½-inch slices
- 10 fresh shiitake mushrooms, stems removed
- 4 baby (Shanghai) bok choy, about 4 ounces total, each cut in half lengthwise
- 4 scallions (white and light green parts only), finely chopped
- ½ cup/12 grams roughly chopped fresh cilantro leaves
- ½ cup/75 grams roughly chopped roasted, salted peanuts
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