Thai Peanut Noodles with Tofu

Ingredients

• about 225 g Rice Noodles
• about 400 g Extra Firm Tofu
• 1/4 cup Peanut Butter
• 3 tablespoons Soy Sauce (low sodium)
• 2 tablespoons Rice Vinegar
• 1 tablespoon Honey
• 1 teaspoon Sesame Oil
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1/4 teaspoon Red Pepper Flakes
• 2 stalks Green Onions
• 2 tablespoons Chopped Peanuts

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a boil. Add the about 225 g Rice Noodles and cook for 3-5 minutes, or until tender but still firm. Drain the noodles well and set them aside.
2. 2While the noodles cook, prepare the tofu. Place the about 400 g Extra Firm Tofu on a clean kitchen towel or paper towels and press down firmly to remove as much water as possible. Cut the pressed tofu into 2.54 cm cubes.
3. 3In a medium bowl, whisk together the 1/4 cup Peanut Butter, 3 tablespoons Soy Sauce (low sodium), 2 tablespoons Rice Vinegar, 1 tablespoon Honey, 1 teaspoon Sesame Oil, 2 cloves minced Garlic, 1 teaspoon grated Ginger, and 1/4 teaspoon Red Pepper Flakes until smooth. This is your peanut sauce.
4. 4Heat a 30.48 cm skillet or wok over medium-high heat (204.4°C / 200°C). Add the cubed tofu to the hot skillet in a single layer. Cook for 8-10 minutes, turning the cubes occasionally, until they are golden brown and crispy on all sides.
5. 5Add the drained rice noodles to the skillet with the crispy tofu. Pour the prepared peanut sauce over the noodles and tofu. Toss everything together gently for 1-2 minutes, until the noodles and tofu are evenly coated with the sauce and heated through.
6. 6Thinly slice the 2 stalks Green Onions. Serve the Thai Peanut Noodles immediately, garnished with the sliced green onions and 2 tablespoons Chopped Peanuts.

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