1 package (15 oz.) extra firm tofu, drained, pressed and cut into 1/2-inch pieces*
1 package (9 oz.) fresh Asian-style noodles
4 oz. snow peas, trimmed and diagonally cut
1/4 cup chopped fresh cilantro

Marinade:
1/3 cup rice vinegar
1/4 cup honey
2 T. peanut butter
2 T. soy sauce
2 T. vegetable oil
1 T. sesame oil
2 cloves garlic, finely chopped
1/2 tsp. crushed red pepper
1/4 tsp. ground ginger

* To press tofu, slice the block into pieces 1/2″ wide. Lay flat and wrap in several paper towels and then place a cookie sheet on top of the slices. Weigh the cookie sheet down with something heavy, like a couple extra large cans of beans or tomatoes, or a heavy cast iron skillet. Allow to sit at least 2 hours. This pushes the flavorless storage liquid out of the tofu so it can soak up your marinade. Once pressed, cut the slices into sticks, and then into the 1/2″ pieces needed for this recipe.

In a medium bowl, combine marinade ingredients. Add tofu; marinate 30 minutes. Cook noodles and snow peas in 3 quarts boiling water 1 to 2 minutes, or until peas are crisp-tender; drain. Rinse with cold water; drain. Place in a large bowl; add tofu and marinade. Toss gently to coat. Add cilantro; toss to coat.

Yield: 6 servings
Calories: 392
Fat: 17g
Fiber: 3 g