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 sesame seeds; 1/2 cup peanut butter; 2 garlic; 1 tablespoon fresh ginger; 1/4 cup dark soy sauce; 1 tablespoon fish sauce; 2 1/2 tablespoons rice vinegar; 2 - 4 teaspoons sambal olek; 3 tablespoons light brown sugar; water; 1 pound lo mein noodles; 2 tablespoons sesame oil; 4 scallions; 1/4 cup peanuts; 1 lime; 5 radish; 2 cups tofu

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Prep Time
20 mins
Cook Time
10 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 sesame seeds plus more for garnish, toasted
1/2 cup peanut butter like Jif or Skippy, smooth or chunky
2 garlic roughly chopped, cloves
1 tablespoon fresh ginger minced or grated
1/4 cup dark soy sauce like Kikkoman, or tamari
1 tablespoon fish sauce optional, use soy if vegetarian
2 1/2 tablespoons rice vinegar unseasoned
2 - 4 teaspoons sambal olek to taste, or other chili sauce
3 tablespoons light brown sugar
water hot
1 pound lo mein noodles fresh or 12 ounces dried spaghetti
2 tablespoons sesame oil toasted
4 scallions sliced thin
1/4 cup peanuts chopped, (optional, for garnish, roasted
1 lime quartered, for garnish
5 radish thinly sliced, for garnish (optional, for garnish
2 cups tofu see recipe below, crispy, baked

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Instructions

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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.