SIDE DISH

SESAME NOODLES

WITH CRUNCHY TOFU

The sauce is great for dipping the fried tofu or shrimp or for noodles. I added a bit of water to make the consistency better for noodles. The noodles taste great cool for lunch and the crunchy tofu tastes fine cold, too (but admittedly better warm).

SESAME NOODLES

• 1 pound fresh Asian-style noodles or thin dried noodles, such as spaghetti

• 1/3 cup crunchy soy nut butter, almond butter or peanut butter

• 3 tablespoons low-sodium soy sauce

• 3 tablespoons rice vinegar

• 1 tablespoon tahini

• 1 teaspoon toasted sesame oil

• ½ cup finely minced green onions

• 2 cloves minced garlic

• Red chile flakes or chile oil to taste (optional)

CRUNCHY TOFU

• Peanut or other vegetable oil for frying

• 20 ounces extra-firm tofu, drained well and cut into 3/4-inch cubes

• Kosher salt

For the sesame noodles: Bring a large pot of water to boil for the noodles. Cook according to package directions. Drain, then rinse under cold or ice water until completely cool (this will help remove the starch so that noodles aren't too sticky).

Meanwhile, combine soy nut butter, soy sauce, rice vinegar, tahini, sesame oil, about 1/3 cup of the green onions, garlic and the red chile flakes or oil, if using.

Toss the cool noodles thoroughly with about three-quarters of the sauce and a few tablespoons of warm water to thin it.

For the tofu: Fill a large nonstick frying pan by about ½ inch with oil and heat over medium-high until a piece of tofu sizzles when you add it. Add the tofu in one layer (or fry in batches if they don't fit) and season with salt. Fry until browned on the bottom, 3-5 minutes, then flip over and season again. Fry on the other side until browned again, another 3-5 minutes.

Drain the tofu on paper towels and serve over the noodles. Garnish with the remaining green onions and serve with the extra sauce on the side. Serves 4.

Source: Adapted from Too Many Cooks, Emily Franklin.

Per serving: 395 calories, 20 g protein, 41 g carbohydrate, 18 g fat (2 g saturated), 0 mg cholesterol, 595 mg sodium, 5 g fiber.

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