Peanut Rice Noodle Salad with Tofu

This is my new favorite lunch. This came together pretty quickly. It was best fresh but I did eat it for lunch today and it was really good, let it come to room temp a bit so the noodles will be soft.

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.