| 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 Converted by MM_Buster v2.0l.
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