
| Recipe Detail | ||
| Noodle Recipes "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 " "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 1/2-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. " | ||
