Recipes
Crispy Egg Noodles with Tofu & Peanut Sauce
- Noodles
This peanut-tofu noodle dish is inspired by chow mein, a Chinese American dish featuring fried noodles. Pan-crisping the noodles here mimics the crunch of the traditional dish, but limits the saturated fat. Look for lo mein or egg noodles at your local Chinese market or in the international aisle of major grocery stores.
Ingredients
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1 (14 ounce) package extra-firm tofu, drained
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2 tablespoons neutral oil, such as canola or avocado, divided
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¼ cup creamy natural peanut butter
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1 tablespoon reduced-sodium soy sauce
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1 teaspoon grated fresh ginger
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½ tablespoon lime zest
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2 tablespoons lime juice
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1 tablespoon toasted sesame oil
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2 tablespoons honey
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¼ teaspoon crushed red pepper (optional)
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4 ounces Chinese noodles, such as Kame
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2 cups shredded carrots
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1 cup shredded red or green cabbage
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½ cup coarsely chopped fresh cilantro
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½ cup coarsely chopped fresh mint
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½ cup unsalted roasted peanuts, chopped
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4 scallions, white and light green parts only, thinly sliced
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Lime wedges for serving
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