Name: Cold Peanut Noodles with Tofu and Red Peppers
Yield: 4
Ingredients: 1/2 lb. firm tofu -; 1/4 c. plus 2 tablespoons soy sauce -; 3/4 lb. Chinese chow mein noodles or thin linguine -; 1/2 c. creamy peanut butter -; 1/2 c. chicken stock or low-sodium broth -; 1 tbsp. rice vinegar -; 3/4 tsp. Chinese chile-garlic sauce -; 1 tbsp. chopped fresh ginger -; 1 clove garlic -; 3/4 tsp. Asian sesame oil -; 2 red bell peppers -; 3 scallions -; Cilantro sprigs -

Cold Peanut Noodles with Tofu and Red Peppers

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Ingredients for - Cold Peanut Noodles with Tofu and Red Peppers

1. 1/2 lb. firm tofu -

2. 1/4 c. plus 2 tablespoons soy sauce -

3. 3/4 lb. Chinese chow mein noodles or thin linguine -

4. 1/2 c. creamy peanut butter -

5. 1/2 c. chicken stock or low-sodium broth -

6. 1 tbsp. rice vinegar -

7. 3/4 tsp. Chinese chile-garlic sauce -

8. 1 tbsp. chopped fresh ginger -

9. 1 clove garlic -

10. 3/4 tsp. Asian sesame oil -

11. 2 red bell peppers -

12. 3 scallions -

13. Cilantro sprigs -

How to cook deliciously - Cold Peanut Noodles with Tofu and Red Peppers

1. Stage

In a large bowl, toss the tofu with 2 tablespoons of the soy sauce and let stand for 10 minutes.

2. Stage

Bring a large saucepan of water to a boil. Add the chow mein noodles and cook until they are al dente. Drain and rinse the noodles under cold water. Shake out the excess water and add the noodles to the tofu and soy sauce.

3. Stage

Meanwhile, in a blender, combine the remaining 1/4 cup of soy sauce with the peanut butter, chicken stock, rice vinegar, chile-garlic sauce, ginger, garlic and sesame oil and puree until a smooth sauce forms. Pour the peanut sauce over the noodles, add the sliced red bell peppers and scallions and toss. Garnish with cilantro and serve.

4. Stage

Wine Recommendation: Nutty, zesty Orvieto Classico: 2006 La Carraia.