Ingredients

• 1/2  cup soy nut butter or creamy peanut butter
• 1/3  cup water
• 1/3  cup reduced-sodium soy sauce
• 3  tablespoons fresh lime juice
• 3  cloves garlic, quartered
• 1  tablespoon grated fresh ginger
• 1  tablespoon sesame oil
• 1  14- to 16-ounce package firm tofu
• 1  tablespoon cooking oil
• 8  ounces Chinese noodles
• 2  tablespoons snipped fresh cilantro
• 1/4  teaspoon crushed red pepper
• 1/4  cup chopped unsalted peanuts

Directions

1. In a food processor or blender combine soy nut butter, water, soy sauce, lime juice, garlic, ginger, and sesame oil. Cover and process or blend until smooth; set aside.

2. Drain tofu; pat dry with paper towels. Cut tofu into 1/2-inch slices. In a 12-inch nonstick skillet heat cooking oil over medium-high heat. Add tofu; cook for 5 minutes or until browned. Turn slices. Cook 5 minutes more. Remove slices to a cutting board. Cut each slice into 1-1/2- to 2-inch triangles or squares. Add soy nut butter mixture to skillet. Heat through.

3. Meanwhile, cook noodles according to package directions; drain and add to skillet.

4. Add tofu, cilantro, and crushed red pepper to noodles in skillet. Toss to coat. Sprinkle with peanuts; serve immediately. Makes 4 servings.