Ingredients

1/2 C. soy nut butter or creamy peanut butter
1/3 C. water
1/3 C. reduced-sodium soy sauce
3 Tbs. fresh lime juice
3 cloves garlic, quartered
1 Tbs. grated fresh ginger
1 Tbs. sesame oil
1 14- to 16-oz. package firm tofu
1 Tbs. cooking oil
8 oz. Chinese noodles
2 Tbs. snipped fresh cilantro
1/4 tsp. crushed red pepper
1/4 C. chopped unsalted peanuts

Directions

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.

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.

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

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

Makes 4 servings.