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Recipe: Asian Tofu Crisp

Categories: Veg08

Yield: 4 servings

      1    4 ounces pac Japanese soba
           -- noodles
     16 oz Tofu; extra firm, lowfat
      2 tb Peanuts; unsalted, finely
           -- chopped
      1 ts Peanut oil
           MARINADE
    1/4 c  Balsamic or rice vinegar
      1 tb Peanut butter; lowfat
      1    Clove garlic; minced
      2 tb Scallions; minced
      1 ts Chili powder
      1 tb Water
      1 ts Sugar

Cook soba noodles; set aside and keep warm. Mix marinade ingredients. Cut tofu in half horizontally and squeeze to remove extra water; cut again diagonally. Place tofu quarters in marinade 15-20 minutes on each side. Place chopped peanuts on a flat surface; dip tofu into peanuts to coat one side.

Spray nonstick skillet with nonstick coating; add peanut oil and heat. Cook tofu in skillet, peanut side down, until golden brown, about 1 1/2 minutes; turn and cook other side. Place soba noodles on serving dish. Heat remaining marinade and pour over noodles; place tofu cakes on top.

Recipe by: St. Joseph Healthcare & New Mexico Heart Institute

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