Sesame Peanut Noodles with Crispy Baked Tofu

Name: Sesame Peanut Noodles with Crispy Baked Tofu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 3 tablespoons toasted sesame seeds; 1/2 cup smooth or chunky peanut butter; 2 garlic cloves; 1 tablespoon minced or grated fresh ginger; 1/4 cup dark soy sauce; 1 tablespoon fish sauce; 2 1/2 tablespoons unseasoned rice vinegar; 2 - 4 teaspoons Sambal Olek or other chili sauce; 3 tablespoons light brown sugar; hot water; 1 pound fresh Lo Mein noodles or 12 ounces dried spaghetti; 2 tablespoons toasted sesame oil; 4 scallions; 1/4 cup roasted peanuts; 1 lime; 5 radishes; 2 cups Crispy Baked Tofu

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Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Course
Side Dish, Main Course, Others
Cuisine
Asian, American, Vegetarian, Vegan

Sesame Peanut Noodles with Crispy Baked Tofu

Yosef Browning

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

3 tablespoons toasted sesame seeds plus more for garnish
1/2 cup smooth or chunky peanut butter like Jif or Skippy
2 garlic cloves roughly chopped
1 tablespoon minced or grated fresh ginger
1/4 cup dark soy sauce like Kikkoman, or tamari
1 tablespoon fish sauce optional, use soy if vegetarian
2 1/2 tablespoons unseasoned rice vinegar
2 - 4 teaspoons Sambal Olek or other chili sauce to taste
3 tablespoons light brown sugar
hot water
1 pound fresh Lo Mein noodles or 12 ounces dried spaghetti
2 tablespoons toasted sesame oil
4 scallions sliced thin
1/4 cup roasted peanuts chopped, (optional, for garnish)
1 lime quartered, for garnish
5 radishes thinly sliced, for garnish (optional, for garnish)
2 cups Crispy Baked Tofu see recipe below

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Instructions

In a blender or food processor, puree 3 tablespoons toasted sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, chili sauce, and sugar until smooth, about 30 seconds. With machine running, drizzle in hot water until sauce has consistency of heavy cream, might be up to about 5 tablespoons; set aside.
Bring a large pot of salted water to boil over high heat. Add noodles and boil until tender, according to package directions (about 4 minutes for fresh and 10 minutes for dried). Drain into a colander, then rinse with cold tap water until cool; shake to drain excess water. Add rinsed noodles to a large bowl and toss with sesame oil until evenly coated. Add 3/4 of sauce and toss to combine.
Divide into serving bowls and add some crispy tofu to each serving. Drizzle a little more peanut sauce over tofu. Top with chopped peanuts, scallions, and sesame seeds. Serve with cucumber salad, a lime wedge for squeezing and a few sliced radishes.