Monday, December 18, 2006

Spicy Asian Tofu and Noodle Salad

Spicy Asian Tofu and Noodle Salad

(I talked about this recipe here)

1/3 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon chili-garlic sauce
1 tablespoon brown sugar
1 tablespoon fresh ginger, peeled and minced
3 tablespoons vegetable broth
3/4 pound linguine (or other long pasta)
1/2 cup cilantro, minced
6 scallions, chopped
16 ounces extra-form tofu and 2 teaspoons of olive oil for cooking (or about 4 cups of cooked chicken, shrimp, or pork)
any combination of your favorite vegetables - for this photo, I used:
2 large carrots, grated
1 large red bell pepper, chopped
other good options would be:
snow peas
corn kernels
bean sprouts

Heat olive oil in a large skillet over medium-high heat. Add the tofu. Cook until golden brown, about 8 minutes, tossing frequently. Set aside.
Whisk together peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and broth in a small bowl.
Cook pasta according to package directions. Rinse and drain.
In a large bowl, toss pasta with cilantro, scallions, tofu (or meat), and vegetables.
Pour peanut dressing over pasta and toss to coat. Add more vegetable broth, 1 tablespoon at a time, if dressing seems too thick.

makes 6 1.5 cup servings
adapted from: Bon Appetit
HUs: 8

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