Cold Peanut Noodles With Tofu And Red Peppers
|Firm tofu||1⁄2 Pound, cut into 1/2 inch dice|
|Soy sauce||6 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
|Chow mein noodles/Thin linguine||3⁄4 Pound (Chinese Noodles)|
|Creamy peanut butter||1⁄2 Cup (8 tbs)|
|Chicken stock/Low sodium broth||1⁄2 Cup (8 tbs)|
|Rice vinegar||1 Tablespoon|
|Chinese chili garlic sauce||3⁄4 Teaspoon|
|Chopped fresh ginger||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Asian sesame oil||3⁄4 Teaspoon|
|Red bell peppers||2 Large, thinly sliced|
|Scallions||3 Large, cut into 2-inch lengths and julienned|
|Cilantro sprigs||3 (For Garnish)|
1. In a large bowl, toss the tofu with 2 tablespoons of the soy sauce and let stand for 10 minutes.
2. Bring a large saucepan of water to a boil. Add the chow mein noodles and cook until they are a! Dente. Drain and rinse the noodles under cold water. Shake out any excess water and add the noodles to the tofu and soy sauce.
3. Meanwhile, in a blender, combine the remaining 1/4 cup of soy sauce with the peanut butter, chicken stock, rice vinegar, chili-garlic sauce, ginger, garlic and sesame oil and puree until a smooth sauce forms. Pour the peanut sauce over the noodles, add the sliced red bell peppers and scallions and toss. Garnish with the cilantro and serve.