Chinese Crispy Noodles with Tofu & Peanut Sauce

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  14 oz or 397g

• Canola oil

  2 tbsp or 28g

• Peanut butter

  Chunk style, with salt

  ¼ cup or 65g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Ginger

  Spices, ground

  1 tsp or 2g

• Lime juice

  Raw

  2 tbsp or 30g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Honey

  2 tbsp or 42g

• Red peppers

  Hot chili, raw

  0.005 cup, chopped or diced or 0.8g

• Chinese noodles

  Chow mein

  4 oz or 115g

• Carrots

  Raw

  2 cup grated or 220g

• Cabbage

  Raw

  1 cup, shredded or 70g

• Fresh cilantro

  Coriander leaves, raw

  16 tbsp or 16g

• Peanuts

  Valencia, raw

  ½ cup or 73g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Limes

  Raw

  1 fruit or 67g

Directions

1. To prepare tofu: Preheat oven to 400 degrees F. Cut tofu crosswise into 1/2-inch-thick slices. Place in a single layer on a large baking sheet lined with 3 layers of paper towels. Cover with another 2 to 3 layers of paper towels. Gently press on the tofu to remove excess liquid. Discard the paper towels. Cut the tofu into 1/2-inch cubes.
2. Heat 1 Tbsp. canola oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add the tofu and cook, stirring, until lightly browned, about 5 minutes. Transfer the skillet to the oven and bake until crispy, 10 to 15 minutes.
3. Meanwhile, prepare sauce: Combine peanut butter, soy sauce, ginger, lime zest, lime juice, sesame oil, honey, and crushed red pepper, if using, in a small bowl. Set aside.
4. To prepare noodle bowl: Cook noodles in boiling water according to package directions, about 3 minutes. Drain.
5. When the tofu is ready, transfer it to a plate and keep warm. Carefully set the hot skillet over medium-high heat. (Be mindful of the hot handle!) Heat 1/2 Tbsp. canola oil to shimmering; add the cooked noodles, pressing them into a thin layer in the bottom of the pan. Cook until the underside is browned and crispy in spots, 3 to 5 minutes. Carefully flip the noodles and add the remaining 1/2 Tbsp. oil, drizzling it around the edge of the pan to allow it to stream down; cook until the underside is browned and crispy in spots, 3 to 5 minutes. Adjust heat as needed to prevent burning.
6. Transfer the cooked noodles to a serving dish and top with carrots, cabbage, cilantro, mint, and the tofu. Drizzle with the peanut sauce. Sprinkle with peanuts and scallions. Serve with lime wedges.
7. (source: http://www.eatingwell.com/recipe/280177/chinese-crispy-noodles-with-tofu-peanut-sauce/)

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