Allaya12/08/11




This sweet and salty dish is a hallmark flavor of Thai cuisine, and is an explosion of flavor and texture. Although written for tofu, this recipe may also be made with chicken; just be sure to cook thoroughly. It is also a fun, non-traditional addition to a Rosh Hashanah Seder plate (peanuts are legumes, too!).






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Unknown


  • RECIPE
    #10128

























INGREDIENTS













  • 1 lb fresh Chinese Lo Mein noodles, or ½ lb (approxlinguine)










  • ¼ cup orange juice










  • 1 tsp toasted sesame oil










  • 3 Tbsp creamy peanut butter










  • 3 tsp low sodium tamari or soy sauce










  • 2 cloves garlic, minced










  • 1 inch length of ginger, peeled and smashed (or, 1 tsp ground)










  • 1 Tbsp honey or sugar










  • 1 tsp Asian style chili sauce










  • 1 red bell pepper, diced










  • 1 lb medium firmness tofu, diced










  • ¼ cup coarsely shredded carrots, for garnish










  • ¼ cup cucumbers, julienned, for garnish










  • 2 Tbsp chopped peanuts, for garnish










  1. In a measuring cup, mix orange juice, toasted sesame oil, peanut butter, soy sauce or tamari, garlic, 1 ginger, sugar, and chili sauce. If mixture is too thick, add more orange juice. If it is too thin, add more peanut butter.



  2. In a hot wok, pour in peanut sauce and bring to a boil, stirring constantly. Reduce heat to medium and allow to simmer for 2 minutes. Add tofu and toss gently in sauce. Simmer for 3 - 5 minutes. Add cooked noodles and toss to coat.



  3. Plate noodles and top with carrots, cucumbers and peanuts. Serve immediately.















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