Peanut Noodles with Tofu

Ingredients

• 8 oz Rice Noodles
• 1 block (14 oz) Firm Tofu
• 1/2 cup Peanut Butter
• 3 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 1 tbsp Maple Syrup
• 1 tbsp Sesame Oil
• 2 cloves Garlic
• 1 tsp Ginger
• 2 stalks Green Onions
• 2 tbsp Crushed Peanuts

Instructions

1. 1Place the 8 oz of rice noodles in a large pot and cover with boiling water. Cook for 5-7 minutes, or until tender but still firm to the bite. Drain the noodles and rinse them under cold running water to stop the cooking and prevent sticking.
2. 2While the noodles cook, prepare the tofu. Place the 1 block (14 oz) of firm tofu on a clean kitchen towel or paper towels. Fold the towel over the tofu and place a heavy object on top (like a cutting board with cans) for at least 5 minutes to press out excess water. Once pressed, cut the tofu into 1-inch cubes.
3. 3Heat 1 tbsp of sesame oil in a 12-inch skillet over medium-high heat (about 400°F or 200°C). Add the 1-inch cubes of tofu to the hot skillet in a single layer. Cook for 8-10 minutes, turning the cubes every 2-3 minutes, until they are golden brown and slightly crispy on all sides.
4. 4While the tofu cooks, make the peanut sauce. In a medium bowl, whisk together the 1/2 cup of peanut butter, 3 tbsp of soy sauce, 2 tbsp of rice vinegar, 1 tbsp of maple syrup, 2 minced cloves of garlic, and 1 tsp of grated ginger until smooth. If the sauce is too thick, add a tablespoon of water at a time until it reaches a pourable consistency.
5. 5Add the drained rice noodles to a large mixing bowl. Pour the prepared peanut sauce over the noodles.
6. 6Add the cooked tofu cubes to the bowl with the noodles and sauce. Gently toss everything together until the noodles and tofu are evenly coated with the peanut sauce.
7. 7Chop the 2 stalks of green onions. Divide the peanut noodles and tofu among four bowls. Garnish each serving with the chopped green onions and 2 tbsp of crushed peanuts.

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