Asian Noodles with Grilled Tofu and Vegetables | Veggies Recipes | Weber SG
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Cooking tools:
- Blender
- Grill
- Saucepan
- Colander
- Mixing bowl
- Aluminum foil
- Flexible metal spatula
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Tongs
- Serving platter
- Brush
- Kitchen towel
Ingredients
- 60 grams plus 2 tablespoons creamy peanut butter
- 60 milliliters plus 2 tablespoons honey
- 60 milliliters plus 2 tablespoons rice vinegar
- hot chili-garlic sauce, such as Sriracha
- soy sauce
- Kosher salt
- Freshly ground black pepper
- 255 grams dried soba noodles or linguine pasta
- toasted sesame oil, divided
- container (400 grams) extra-firm tofu (not silken style), drained, cut lengthwise into five slices about thick, patted dry
- globe eggplant, 400 to 455 grams and 7.5 centimeters in diameter, trimmed, cut into 12-millimeter slices
- fresh shiitake mushrooms, stems removed
- baby (Shanghai) bok choy, about 115 grams total, each cut in half lengthwise
- scallions (white and light green parts only), finely chopped
- 12 grams roughly chopped fresh cilantro leaves
- 75 grams roughly chopped roasted, salted peanuts
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