This was good, easy and even better cold the next day.
What you need:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tsp grated peeled fresh ginger
- 1-2 cloves minced garlic
- 1/2 tsp Sriracha or Sambal oelek or Tabasco (we used Sriracha)
- 1/2 cup water
- 1 tsp honey or brown sugar (we used honey)
- 1 tsp sesame oil
- 8 oz dry spaghetti or vermicelli (we used vermicelli)
- 2 cups sliced tofu
- 1 carrot
- 1/2 long English cucumber, seeds removed and cut into thin strips
- 1 red pepper
- 1/4 cup finely chopped green onion
- 1 tbsp toasted sesame seeds or chopped peanuts (we used sesame seeds and peanuts)
- 1/4 cup cilantro to garnish (we skipped this as I detest cilantro)
- Food processor or blender
- large bowl
- a pot to cook the noodles
- frying pan to saute the tofu
What you do:
- Combine the first eight ingredients (peanut butter through sesame oil) in a blender or food processor
- Puree until smooth - add more water if it seems to thick
- Set aside
- Saute the tofu and set aside
- Cook the vermicelli until Al dente, drain, rinse and let cool
- Combine the vermicelli, tofu, peanuts and vegetables in a large bowl
- Pour half of the sauce over the top, toss to coat noodle mixture - add more sauce if desired
- Sprinkle with sesame seeds and chopped cilantro
- Serve in a deep bowl
Makes four servings
adapted from Angela Shellard's Romancing the Stove Column - North Shore News