>Sesame Noodles with Tofu and Peas

>No pictures right now since I wasn’t planning to blog this recipe. I took it to our St. James picnic Friday evening and it was a hit. Thus this posting. The original recipe came from my Deborah Madison cookbook, Vegetarian Cooking for Everyone. The marinade was very similar, but not identical. (And I believe it had cilantro in it. But it seems one either likes cilantro or hates it, and I’m in the latter group–although I do tolerate a little in fresh salsa.) The original recipe had asparagus and no tofu. But this is a perfect recipe to use what you have in your refrigerator. You could use some green and red peppers, chicken instead of tofu. . .possibilities are endless. Without further ado, the recipe.

Boil 12 oz. whole wheat egg noodles in salted water until al dente. If serving immediately, run cold water over the drained noodles.

Mix marinade by whisking together ingredients in small bowl.
1/4 c. sunflower (or any flavorless vegetable oil)
3 T dark sesame oil
1/2 c. low sodium soy sauce
2-3 T brown sugar
1-2 t. sweet Thai chili sauce
1 t. powdered ginger OR 1 T fresh grated ginger
2 cloves garlic, minced or pressed

Cook a package of snap or snow peas and drain on a towel to absorb the excess water. (You could of course use fresh!) Add to large serving bowl.

Measure 1/2 c. fresh mung bean sprouts. (These are the white ones that you see in many Chinese dishes.) Grate one small carrot. Add to large serving bowl.

Drain 1 package of tofu. Cut into 4 slices lengthwise. Place each slice between towels and put an iron skillet, brick, dumbbell, or some other fairly heavy object on top for 10 minutes or longer to press out water.

Heat 1-2 t. sunflower oil in a non-stick skillet on medium-high heat. Cube tofu. Add to skillet. Sautè until browned on all sides, about 10 minutes. (As on as many sides as possible. Some will just not get browned, but that’s okay.) With burner still on, sprinkle tofu with some soy sauce and 5-10 drops of liquid smoke and stir with spatula until liquid is absorbed and tofu appears browned, about 2 minutes.

Combine cooked noodles, veggies, tofu, and marinade and serve.


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