Tofu for Carnivores

This is the tofu dish I make for meat-eaters. Even people who claim they don't like tofu end up raving about this one. (I suppose you could use chicken or fish in place of the tofu, but I've never tried it!) Warning: Not diet friendly!

Ingredients:
1 pkg extra-firm water-packed tofu
1 package Thai-style flat noodles
2 c chopped mixed veggies (pea pods, carrots, broccoli, water chestnuts -- dealer's choice)
3/4 c chunky peanut butter
1 small jar satay sauce (found in Asian food aisle)
2 T peanut oil
2 T toasted sesame oil
2 T soy sauce
2 T rice vinegar
1/2 c packed brown sugar
generous dash of Sriracha chili sauce ("Rooster" sauce) to taste

First, squeeze the tofu of excess water. I do this by layering paper towels on a plate, with the tofu on top, and another plate on top of that. Put something heavy like a can of soup on top of the top plate to weigh it down. Give it ten minutes or so to press -- I usually chop the vegetables and assemble the other ingredients while the tofu presses. After the tofu has pressed, discard the paper towels and cube the tofu into bite-sized pieces.

Boil the noodles in salted water. Drain and set aside.

In a wok or deep skillet, heat both oils, soy sauce, and vinegar. Add the tofu and stir-fry until the cubes take on a golden brown hue from the sauce (about 3-5 minutes). Add the brown sugar and let it melt into the tofu and sauce. The sugar and sauce will begin to bubble and look thick after just a minute or two. Not to worry! This means it's carmelizing, which is what you want. The tofu will begin to take on a crispy look around the edges (about 5-8 minutes), and when it does, add the vegetables, peanut butter, hot sauce, and satay sauce. The peanut butter will take a bit of time to melt into the other ingredients (about 2-3 minutes). That's okay. Just be patient, and stir frequently so that the sugar doesn't burn.

Put the noodles into a large serving bowl, and dump the tofu-veg mixture on top. Toss to coat and blend. Serve immediately with lime wedges to garnish and spritz. It's also good reheated, but it might need a bit of liquid to freshen it up -- a splash of soy and vinegar will do it, or a bit of vegetable stock, if you have it.

Serves: 4 hungry people
Calories: A million billion. But who cares, when it tastes this good?