Peanut Rice Noodle Salad
Source: The Way the Cookie Crumbles
2 teaspoons olive oil
1 pound tofu
salt
8 ounces rice noodles (linguine shape)
½ inch fresh ginger, peeled and finely chopped
4 cloves garlic, chopped
½ cup creamy peanut butter
3 tablespoons soy sauce
2 teaspoons brown sugar
3 tablespoons rice vinegar
1 tablespoon sesame oil
¼ cup warm water
1 medium cucumber, sliced into half moons
1 red bell pepper, cut into matchsticks
2 green onions (green parts only), sliced
¼ cup chopped fresh cilantro
Heat the oil in a medium nonstick skillet over
medium-high heat. Slice the tofu lengthwise into ½-inch thick slabs; pat dry on
a dishtowel. Transfer the tofu to the oil and cook, without moving, for 4-6
minutes, until browned on the bottom. Flip the tofu and brown the second side.
Remove the tofu from the skillet and cut into bite-sized cubes.
Bring a large pot of water to a boil. Add a large pinch
of salt and the rice noodles; cook until tender. (Check the package
instructions for exact cooking times.) Drain and rinse the pasta.
In a large bowl, whisk together the peanut butter, soy
sauce, ginger, garlic, sugar, rice vinegar, sesame oil, water, and until smooth. Fold the tofu into the sauce, then add the remaining
ingredients, reserving some of the green onions and cilantro for a garnish.
