Spicy Peanut Noodles with Crispy Tofu

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 12 oz lo mein noodles or spaghetti
• 1/3 cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon chili garlic sauce (or sriracha)
• 1 tablespoon honey or maple syrup
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 2-4 tablespoons warm water to thin
• 2 carrots, julienned
• 2 cups purple cabbage, thinly shredded
• 4 green onions, sliced
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons vegetable oil for frying tofu

Instructions

1. 1

   Press tofu firmly with paper towels to remove as much moisture as possible. Cut into 3/4-inch cubes. Season with salt.

2. 2

   Heat vegetable oil in a large non-stick skillet over medium-high heat. Add tofu in a single layer and cook for 3-4 minutes per side until all surfaces are golden and crispy. Set aside.

3. 3

   Cook noodles according to package instructions until al dente. Drain and rinse with cold water.

4. 4

   Make peanut sauce: whisk together peanut butter, soy sauce, rice vinegar, sesame oil, chili garlic sauce, honey, ginger, and garlic. Add warm water a tablespoon at a time until the sauce is pourable but still thick.

5. 5

   In a large bowl, toss noodles with peanut sauce until evenly coated.

6. 6

   Add carrots and cabbage and toss again.

7. 7

   Divide into bowls and top with crispy tofu, green onions, and sesame seeds. Add an extra drizzle of chili sauce if desired.