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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This thai dish is a staple in that country and can be served with 3 or 4 light side dishes, I love it and hope you do too. Ingredients:
ngredients |
1/2 cup soy nut butter or creamy peanut butter |
1/3 cup water |
1/3 cup reduced-sodium soy sauce |
3 tablespoons fresh lime juice |
3 cloves garlic, quartered |
1 tablespoon grated fresh ginger |
1 tablespoon sesame oil |
1 14- to 16-ounce package firm tofu |
1 tablespoon cooking oil |
8 ounces chinese noodles |
2 tablespoons snipped fresh cilantro |
1/4 teaspoon crushed red pepper |
1/4 cup chopped unsalted peanuts |
Directions:
1. In a food processor or blender combine soy nut butter, water, soy sauce, lime juice, garlic, ginger, and sesame oil.
2. Cover and process or blend until smooth; set aside.
3. Drain tofu; pat dry with paper towels.
4. Cut tofu into 1�2-inch slices. In a 12-inch nonstick skillet heat cooking oil over medium-high heat.
5. Add tofu; cook for 5 minutes or until browned.
6. Turn slices.
7. Cook 5 minutes more.
8. Remove slices to a cutting board. Cut each slice into 1-1/2- to 2-inch triangles or squares.
9. Add soy nut butter mixture to skillet. Heat through.
10. Meanwhile, cook noodles according to package directions; drain and add to skillet.
11. Add tofu, cilantro, and crushed red pepper to noodles in skillet. Toss to coat.
12. Sprinkle with peanuts; serve immediately. Makes 4 servings.
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