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Ancho Vegetable Stew
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    Hot Tofu & Sesame Noodles

  • 3/4 cup good peanut butter -- pref unprocessed
  • 1 1/4 cups hot water
  • 3 tbsp cider vinegar
  • 1 1/2 tbsp tamari sauce (up to 2 tbsp)
  • 3/4 cup sesame seeds -- toasted
  • 4 1/2 tbsp chinese toasted sesame oil
  • 1/2 tsp crushed hot pepper flakes -- or hot sauce
  • 1/2 lb tofu -- cut in sm chunks
  • 2 pkg ramen noodles (without flavor packet)
  • 1 med cucumber -- * see note
  • 4 scallions -- finely minced
  • 3/4 cup cashews or peanuts -- finely chopped
    Additional:
  • hot chile paste -- to taste
  • In a medium-size saucepan, combine the peanut butter and water, stirring with a whisk until they form a smooth mixture.

    Add the vinegar, tamari, sesame seeds, sesame oil, hot pepper flakes (or cayenne) and tofu chunks. Stir until blended. Set aside.

    Open packages of ramen noodles, remove "flavor mix" and discard. Set the noodles aside.

    Begin boiling about a 1-1/2 qt water in a large saucepan.

    Take the medium cucumber, peel it if necessary (i.e., if it's waxed), and cut it lengthwise down the center. Remove and discard the seeds. Slice (or coarsely grate) the cucumber into very thin strips.

    Heat the peanut sauce over a low flame, and add the noodles to the boiling water. Boil them for 3 MINUTES ONLY, then drain them well, and mix with the sauce.

    Serve in individual bowls, topped generously with strips of cucumber, minced scallion and chopped nuts.

    NOTES : Risa's notes:
    * I didn't use cucumber. I used some sugar snap peas that I blanched and took out of the pod.

    From: RisaG. Enchanted Broccoli Forest by Mollie Katzen, p. 193
    FOR PERSONAL USE ONLY. RIGHTS RESERVED.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Tue, 30 May 2000

    *BACK TO VEGETARIAN*







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