Spicy Peanut Noodles with Tofu

Last week I was suddenly looking at an usual spate of several days at home alone, with a needed grocery trip on the horizon. And was feeling particularly I DON'T WANNA about meal planning, and tired of my ususals. Somehow I remembered peanut noodles, which I've maybe made...once? Years ago? This was a good choice. Very easy, tasty, and good hot/cold/room temp. Also, I need to buy tofu more often. It's $1.50/pack! I always forget about it, hidden away in a corner of the produce section. If tofu ain't yo thing, use chicken breast...or no protein! This is pretty filling anyway and you'll get some protein from the PB.

The peanut sauce is totally adaptable quantity-wise; I did not measure anything. Add however much looks/tastes good to you. There was more sauce than I needed for my noodles; I've been eating the rest as a dip for carrot sticks and it's amazing! Oh, and if you like cilantro, that might be a worthy addition at the end. Raw, thinly sliced purple cabbage could be good too. Crushed peanuts...etc etc.

Spicy Peanut Sauce:
- ~3/4 cup peanut butter (I used good old Jif, but might try it next time with a natural PB)
- zest & juice of 1 lime
- 1 garlic clove, finely minced
- 1-inch piece of ginger, finely minced
- 1-2 Tbl soy sauce
- 1 Tbl maple syrup or honey
- sriracha, to taste

Noodles:
- 1 box firm or extra firm tofu
- soy sauce
- 1 box linguine, spaghetti, or your fave rice noodles or other Asian noodles
- 1 bell pepper (I used 1/2 red & 1/2 yellow), quartered & thinly sliced
- 2 carrots, grated
- 4 green onions, sliced
- optional: black sesame seeds

Drain the tofu, split the block lengthwise and press for at least 15 min or so. I put paper towels on a plate, tofu on top, more paper towels, another plate and a pot on top. I know, I know, I should use clean tea towels, hush.

Mix all the sauce ingredients together and then thin with hot water to desired consistency. Should be pourable but not too runny. Taste and add more of this or that!

Cook noodles & drain (if you want to eat this room temp or cold, you can do this in advance).

Cut the tofu into small cubes, slabs, triangles or whatever you like. Drizzle with a little soy sauce and let sit while you heat up a large saute pan (or wok) and prepare the veggies.

Saute the tofu in some vegetable oil over medium-high heat until nicely browned on all sides. Turn off heat and add the peppers, carrots & green onions. Add in cooked noodles.

Add at least half of the peanut sauce, toss and see if it's saucy enough for you, and add more if needed. Garnish with black sesame seeds, if desired.