Chilled Peanut Noodle Salad with Crispy Tofu
INGREDIENTS
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14 oz extra firm tofu
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1 tablespoon minced ginger
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1/3 cup soy sauce
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3 tablespoons sesame oil
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3 tablespoons peanut butter
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3 tablespoons granulated sugar
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2 tablespoons unseasoned rice vinegar
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2 tablespoons dry sherry
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1 clove garlic, peeled
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3 tablespoons tahini
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1 small shallot, minced
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5 tablespoons roasted (unrefined) peanut oil
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3 tablespoons vegetable oil
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12.3 ounces medium Chinese egg noodles
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1 cucumber, halved lengthwise, seeds removed, cut into small matchsticks
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1 red bell pepper, seeds removed and cut into small matchsticks
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1/3 cup minced cilantro
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Sesame seeds, for garnish
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