Peanut-tofu rice noodles & cucumber

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Wide rice noodles8 oz
• Super-firm tofu, drained20 oz
• English cucumber1
• Large carrots2
• Smooth peanut butter1/3 cup
• Gluten-free low-sodium tamari3 tbsp
• Unseasoned rice vinegar2 tbsp
• Maple syrup1 tbsp
• Large lime1
• Toasted sesame oil2 tsp
• Avocado or canola oil1 tbsp
• Scallions4

How dinner comes together

1. 1

   Prepare the rice noodles according to package directions until just tender. Drain, rinse briefly under cool water and shake very dry.

2. 2

   Whisk the peanut butter, tamari, vinegar, maple syrup, lime juice, sesame oil and 1/3 cup hot water until smooth and pourable.

3. 3

   Cut the tofu into 3/4-inch cubes and pat dry. Slice the cucumber, shred the carrots and thinly slice the scallions.

4. 4

   Heat the neutral oil in the skillet over medium-high. Cook the tofu in one layer, turning every 2 minutes, until crisp and golden on at least three sides, 7–8 minutes.

5. 5

   Toss the noodles with two-thirds of the peanut sauce, adding warm water a tablespoon at a time if they seem sticky.

6. 6

   Divide noodles among bowls and add tofu, cucumber, carrots and scallions. Spoon over the remaining sauce; keep the cool vegetables separate from leftovers.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Peanut
• Sesame
• Soy

Equipment

• Large nonstick skillet
• Large heatproof bowl
• Small bowl
• Colander