1 block (12 ounces/350 g) extra-firm tofu
2 tablespoons (30 mL) extra-virgin olive oil
1 tablespoon + 2 teaspoons (25 mL) pure maple syrup
1½ teaspoons (7 mL) harissa paste
¼ teaspoon (1 mL) sea salt
1 clove garlic, finely chopped
1 tablespoon + 1½ teaspoons (22 mL) cornstarch
1 pound (450 g) whole wheat spaghettini or soba noodles
⅓ cup (75 mL) sesame oil
¼ cup (60 mL) soy sauce
½ teaspoon (2 mL) grated fresh ginger
2 green onions (white and light green parts only), chopped
½ cup (125 mL) raw peanuts, lightly crushed
Fresh cilantro leaves
½ sweet red pepper, thinly sliced
½ sweet orange pepper, thinly sliced
2 tablespoons (30 mL) sesame seeds (optional)
Preheat the oven to 375°F (190°C). Lightly oil a baking sheet.
Drain the tofu and pat dry with a kitchen towel. Cut the tofu crosswise into strips ½ inch (1 cm) thick.
In a medium bowl, combine the olive oil, maple syrup, harissa paste, salt, and garlic. Stir until smooth. Place the tofu in a large shallow dish and cover with the maple harissa marinade. Let marinate for 10 minutes.
Drain the tofu, discarding the marinade, and transfer to the prepared baking sheet. Sprinkle the cornstarch evenly over the tofu slices. Bake for 15 minutes, or until golden brown, turning once.
Meanwhile, boil the spaghettini in a large pot of salted water until just tender. Drain the pasta and rinse under cold running water until the pasta is cool. Return the pasta to the pot.
In a medium bowl, stir together the sesame oil, soy sauce, ginger, and green onions.
Add the baked tofu to the pot with the pasta. Add the sesame oil mixture and mix with tongs until the pasta is well coated.
To serve, divide the tofu pasta mixture among bowls and top with peanuts, cilantro, sliced sweet peppers, and sesame seeds, if using.
Excerpted from Diala’s Kitchen by Diala Canelo. Copyright © 2020 by Diala Canelo. Published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.