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!).
1 lb fresh Chinese Lo Mein noodles, or ┬Ż lb (approxlinguine)
┬╝ 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
┬╝ cup coarsely shredded carrots, for garnish
┬╝ cup cucumbers, julienned, for garnish
2 Tbsp chopped peanuts, for garnish
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.
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.
Plate noodles and top with carrots, cucumbers and peanuts. Serve immediately.