Makes 6 servings
¾ cup peanut butter
¾ cup water
¼ cup tamari
¼ cup lime juice
2 cloves garlic, chopped
1 1/2 TB ginger
1½ TB sesame oil (plus extra for frying)
16 ounces tofu, cubed
12 ounces fine egg noodles
1 tsp dried cilantro
½ tsp crushed red pepper
chopped peanuts to top (optional)
1. In blender combine peanut butter, water, tamari, lime juice, garlic, ginger, & sesame oil; blend until smooth
2. Place a little oil in large skillet & heat over medium-high heat; add tofu & fry until browned
3. Meanwhile, cook noodles in large pot according to package directions; drain.
4. Pour peanut butter mixture in emptied large pot; stir over low heat until warm. Add noodles, tofu, cilantro, & crushed red pepper and toss to coat. Transfer to large serving bowl, sprinkle with peanuts & serve.
¾ cup peanut butter
¾ cup water
¼ cup tamari
¼ cup lime juice
2 cloves garlic, chopped
1 1/2 TB ginger
1½ TB sesame oil (plus extra for frying)
16 ounces tofu, cubed
12 ounces fine egg noodles
1 tsp dried cilantro
½ tsp crushed red pepper
chopped peanuts to top (optional)
1. In blender combine peanut butter, water, tamari, lime juice, garlic, ginger, & sesame oil; blend until smooth
2. Place a little oil in large skillet & heat over medium-high heat; add tofu & fry until browned
3. Meanwhile, cook noodles in large pot according to package directions; drain.
4. Pour peanut butter mixture in emptied large pot; stir over low heat until warm. Add noodles, tofu, cilantro, & crushed red pepper and toss to coat. Transfer to large serving bowl, sprinkle with peanuts & serve.
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