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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