Monday, March 17, 2008
Peanut-Sesame Noodles with Tofu & Carrots
Source: Prevention (slightly modified by Aimee)
Makes 12 servings
12 oz. soba noodles
10 oz. bag shredded carrots
2 TB sesame oil plus extra for frying
1 1/2 blocks tofu, cubed
1 cup creamy peanut butter
1/2 cup plus 1TB soy sauce
1/2 cup plus 1 TB rice vinegar
1/2 cup toasted sesame seeds
1. Cook noodles according to package directions; drain & set aside in a large bowl.
2. Meanwhile, heat extra oil in skillet; fry carrots until crisp-tender; stir into noodles. Add tofu & fry until browned & add to noodle mixture
3. Place peanut butter in small saucepan & heat over low heat until softened. Whisk in tamari, rice vinegar, & sesame oil until smooth; stir until heated through. Add to noodles along with sesame seeds; stir all together. Serve hot or at room temperature.