| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
Veg08 |
4 |
servings |
INGREDIENTS
| 1 |
|
4 ounces pac Japanese soba noodles |
| 16 |
oz |
Tofu; extra firm, lowfat |
| 2 |
tb |
Peanuts; unsalted, finely |
|
|
; chopped |
| 1 |
ts |
Peanut oil |
|
|
MARINADE |
| 1/4 |
c |
Balsamic or rice vinegar |
| 1 |
tb |
Peanut butter; lowfat |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Scallions; minced |
| 1 |
ts |
Chili powder |
| 1 |
tb |
Water |
| 1 |
ts |
Sugar |
INSTRUCTIONS
Cook soba noodles; set aside and keep warm. Mix marinade ingredients.
Cut tofu in half horizontally and squeeze to remove extra water; cut
again diagonally. Place tofu quarters in marinade 15-20 minutes on
each side. Place chopped peanuts on a flat surface; dip tofu into
peanuts to coat one side.
Spray nonstick skillet with nonstick coating; add peanut oil and
heat. Cook tofu in skillet, peanut side down, until golden brown,
about 1 1/2 minutes; turn and cook other side. Place soba noodles on
serving dish. Heat remaining marinade and pour over noodles; place
tofu cakes on top.
Recipe by: St. Joseph Healthcare & New Mexico Heart Institute
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