1/4 cup crunchy peanut butter
1/2 cup warm water
1 large clove garlic, minced
1 tablespoon lime juice or rice vinegar
1 tablespoon molasses
1-2 tablespoons soy sauce
1/2 package rice stick (the wide ones)
1 lb. extra firm tofu, pressed
1 teaspoon oil
1/2 teaspoon ground ginger
sauteed veggies to taste: matchstick carrots, broccoli, spinach, etc.
crushed red peppers to taste
In a small saucepan over medium heat, whisk together peanut butter and water. Add garlic, lime juice, molasses and soy sauce. Simmer until sauce thickens, about 5 minutes. Meanwhile, put rice noodles in a large bowl and cover with hot water. Let soak for 20-25 minutes, until tender. Dice tofu into 1/2" cubes, and saute in oil over medium-high heat until browned, sprinkling on ground ginger as it cooks. If using veggies, saute them in a little more oil until cooked through. When everything is ready, assemble noodles, tofu and veggies in a serving bowl. Top with sauce, and stir until combined. Serve hot with red peppers sprinkled on top.
Source of recipe: Adapted from "American Wholefoods" cookbook by Nikki and David Goldberg