It relies on the Thai peanut sauce recipe posted yesterday. And, as you can see from my comments on that, I don't have that recipe perfected yet; mine remained a bit grainy, and I would prefer something smooth. That problem remained throughout the fully assembled dish.
More than that, though, is the quantity of sauce to use. You can see from some of the user comments on the Cooking Light website itself that some users have found the original recipe bland, and thought that increasing the amount of peanut sauce would help.
I followed their advice and began adding additional peanut sauce in small increments -- just 1/4 c additions at a time. Eventually, I had added the entire 2 c of peanut sauce made from yesterday's posting. And that turned out to be too gloppy -- tasted good, but looked unappetizing.
Somewhere, there is a happy medium for this dish. And maybe you can help me find it! The flavors are right, and the ingredients are good. Just the balance is still off.
Stir Fried Tofu and Spring Greens with Peanut Sauce
1 16-oz package extra-firm tofu
1 T canola oil
1/4 c Thai peanut sauce
3 1/2 c bok choy, thinly sliced
1 c squash, julienned
1/4 c scallion, sliced
2 c watercress, trimmed
2 T soy sauce
4 c soba, cooked and hot (about 10 oz uncooked)
1/4 c peanuts, chopped, dry-roasted
Cut tofu crosswise into 1/2" thick slices. Place between paper towels until barely moist. Cut crosswise i nto 1/2" cubes.
Heat oil in a large nonstick skillet over medium heat. Add tofu.
Saute 5 minutes, browning on all sides. Add peanut sauce and cook 2 minutes.
Add sliced bok choy, squash and onions; cook 3 minutes.
Add watercress and soy sauce; cook 1 minute, or until the watercress is slightly wilted. Remove from heat.
Meanwhile, cook soba according to package directions.
Place 1 c noodles in each of 4 bowls. Top each serving with about 1 1/4 c vegetable mixture and sprinkle with peanuts.