Sesame Noodles with Tofu

I have to be honest. If I were to write down everything I ate, it would be kind of embarrassing. I would love to say that I eat a salad a day and eat my full 6 servings of fruit, but to be honest, sesame noodles would take up an unproportional amount of space. And living in New York, where amazing noodles of every kind are to be had at pretty much any hour of the day or night, doesn't really help this addiction. But usually I make my own, and this recipe, adapted from Tyler Florence's Ultimate cookbook (it REALLY is the ultimate -- I swear, everything I have ever made from this cookbook has been outstanding) is perfect for a quick weeknight dinner. I added tofu for some protein, but you could easily substitute that for chicken or shrimp.The sauce would also make a great accompaniment to chicken satay...or raw vegetables. Or just eaten by the spoonful. (But then again, I can never have enough peanut sauce so you probably shouldn't trust me on this one.) Sesame Noodles with Tofu

8 oz. rice noodles

3 tablespoons sesame oil

3 tablespoons vegetable oil, separated

4 green onions, very thinly sliced

2-inch piece fresh ginger, minced

2 large garlic cloves, minced

1 teaspoon red pepper flakes (less if you aren't a fan of spicy food)

2 tablespoons brown sugar

1/2 cup + 2 tablespoons creamy peanut butter

3 tablespoons apple cider vinegar

3 tablespoons soy sauce

6 tablespoons hot water

1/4 cup crushed peanuts, to garnish

1 block tofu, cut into 1/2-inch cubes

6 oz mixed vegetables, such as sliced carrots and sugar snap peas

Prepare rice noodles as directed on box. When ready, coat with sesame oil and set aside. Meanwhile, heat 2 tablespoons vegetable oil in a large sauté pan. Add tofu, and sauté until beginning to brown, about 8 minutes. Add vegetables and cook until crisp, 5-7 minutes.

In a small saucepan, heat remaining vegetable oil over medium heat. Add green onions, garlic, ginger, and red pepper flakes and sauté until beginning to soften, 1-2 minutes. Add brown sugar, peanut butter, vinegar, soy sauce, and hot water and whisk to combine. Add sauce to tofu and vegetables, then add noodles and mix well. Garnish with peanuts, and serve immediately or cold.