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Ingredients
| peanut butter: 1/2 cup |
| water: 1/3 cup |
| soy sauce: 1/3 cup |
| lime juice: 3 Tbl |
| garlic: 3 cloves |
| ginger (grated): 1 tsp |
| sesame oil: 1 tsp |
| firm tofu: 1 lb |
| olive oil: 1 tsp |
| Chinese chow mein noodles: 8 oz |
| fresh cilantro (coriander): 2 tsp |
| red pepper flakes: 1/4 tsp |
| peanuts: 1/4 cup |
Thai noodles
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
1. In a food processor or blender combine soy nut butter, water, soy sauce, lime juice, garlic, ginger, and sesame oil. Cover and process or blend until smooth; set aside.
2. Drain tofu; pat dry with paper towels. Cut tofu into 12-inch slices. In a 12-inch nonstick skillet heat cooking oil over medium-high heat. Add tofu; cook for 5 minutes or until browned. Turn slices. Cook 5 minutes more. Remove slices to a cutting board. Cut each slice into 1-1/2- to 2-inch triangles or squares. Add soy nut butter mixture to skillet. Heat through.
3. Meanwhile, cook noodles according to package directions; drain and add to skillet.
4. Add tofu, cilantro, and crushed red pepper to noodles in skillet. Toss to coat. Sprinkle with peanuts; serve immediately. Makes 4 servings.