I love cold Asian noodles & this dish does not disappoint! This recipe makes about 2-3 servings.
tofu marinade
1 lb extra firm tofu, well-drained
3 tablespoons soy
2 tablespoons fish sauce
2 green onions, chopped
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
Whisk together soy, fish sauce, sesame oil, vinegar and onions. Pour over cubed tofu and allow to marinate for an hour (up to overnight in the fridge).
Bake tofu at 350 degrees for about 45 minutes, until just browning. Remove and cool.
peanut sesame sauce & noodles
1/2 pound whole grain angel hair pasta
1/2 cup creamy peanut butter
1/2 cup chicken or vegetable stock
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1 teaspoon Sriracha
1 garlic clove, chopped
1 tablespoon fresh ginger, grated or chopped
1 teaspoon sesame oil
1 red bell pepper, thinly sliced
2 green onions, chopped
1 to 2 tablespoons sesame seeds
Prepare pasta according to package and then rinse under cold water, set aside to drain. In the blender combine peanut butter, stock, soy sauce, rice wine vinegar, Sriracha, sesame oil, garlic, ginger until smooth. In a large bowl, toss the noodles, bell pepper, green onions, peanut butter sauce (reserving about 1/4 of the sauce at least) and sesame seeds. Assemble into bowls, place tofu on top, spoon reserved sauce over tofu and sprinkle with a few more sesame seeds.
The tofu adds some protein to this dish but you could easily leave it off. Enjoy!
