Peanut Tofu Noodles
cup peanut butter (smooth or crunchy is fine)
2 tablespoons rice vinegar
1 tablespoon chili garlic sauce
1 tablespoon brown sugar
1 clove garlic, minced
3 tablespoons water
1 block extra firm tofu, pressed and chopped into cubes
1 medium carrot, shredded
6 green onions, chopped
cup cilantro, chopped
3/4 cup frozen peas, thawed
1/2 cup peanuts, chopped
Prepare tofu by removing it from package and placing it on a lipped plate. Put a few paper towels on top of the tofu, then set a large book (such as a phone book or heavy cookbook) on top of the paper towel layer. Let it sit for 10 minutes to get the extra moisture out of the block. Drain the excess water, and cut the tofu into cubes.
Bring large pot of water to boiling and cook noodles as instructed on package.