Ingredients

For the salad: 8 oz egg noodles 1 English (hothouse) cucumber, thinly sliced 1 red bell pepper, seeded and sliced 1 cup fresh bean sprouts, rinsed 3 tablespoons sliced scallions 2 tablespoons sesame seeds, toasted 3 tablespoons vegetable oil 6 1/2 oz firm tofu, cut into 1- inch cubes For  the dressing: 2 cloves garlic 1 piece fresh ginger, 1-inch long, peeled 6 tablespoons crunchy peanut butter 1 tablespoon Asian sesame oil 3 tablespoons rice wine 1 tablespoon worcestershire sauce 3 teaspoons palm sugar or brown sugar 5 tablespoons chicken stock

Description

Fried Tofu Salad, Recipe

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