Peanut Tofu Noodles
1/3 cup peanut butter (smooth or crunchy is fine)
1/4 cup soy sauce for sauce plus 2 tbsp for tofu
2 tbsp rice vinegar
1 tbsp chili garlic sauce
1 tbsp brown sugar
1 clove garlic, minced
3 tbsp water
1 block extra firm tofu, pressed and chopped into cubes
1 medium carrot, shredded
6 green onions, chopped
1/3 cup cilantro, chopped
3/4 cup frozen peas, thawed
1/2 cup peanuts, chopped
10 oz whole wheat spaghetti noodles
Prepare tofu by removing it from package and placing it on a lipped plate. Put a few paper towels on top of the tofu, then set a large book (such as a phone book or heavy cookbook) on top of the paper towel layer. Let it sit for 10 minutes to get the extra moisture out of the block. Drain the excess water, and cut the tofu into cubes.
Bring large pot of water to boiling and cook noodles as instructed on package.
Prepare the sauce by combining peanut butter, soy sauce, rice vinegar, chili garlic sauce, brown sugar, garlic, and water in food processor or blender and blend.
Toss the tofu cubes in 2 tbsp soy sauce and 1/3 cup of the peanut sauce. Heat nonstick skillet over medium high heat, add tofu, and cook to lightly brown. I sauteed mine about 10 minutes, continually moving the tofu around so it wouldn’t burn.
When noodles are done, toss them with the shredded carrots, cilantro, green onion, peas, and remaining peanut sauce. Add tofu and toss to combine. Serve hot, topped with chopped peanuts.