Noodle Salad

I love puttering in the garden in these long light summer evenings. I tend to lose track of time. Then Larry gets home around 7 p.m. and I rush to get dinner on the table.

The other night I made this quick salad of udon noodles, fried tofu and peanut dressing. The key to cooking it quickly is to multi-task. I stir together the peanut sauce while the noodles are boiling and the tofu is frying.

Vegetables are added depending on what I have in the fridge. This time was snap peas. Cabbage, carrots, bean sprouts and peppers have all made seasonal appearances.

I sprinkled it with leaves from Egyptian walking onions and flowers from the arugula in our garden. Isn't summer great?

Noodle Salad with Tamari Tofu and Spicy Peanut Dressing
1 lb firm tofu
2/3 packet (6 oz) udon noodles
oil and tamari
6 tbsp crunchy peanut butter
1/4 cup water
3 tbsp rice vinegar
3 tbsp tamari
1 tbsp roasted sesame oil
1 tbsp grated ginger root
1/2 tsp cayenne (optional)
2 cups snap peas, trimmed
1/2 cup chopped scallions (or chives, or leaves from Egyptian walking onions)
1/4 cup peanuts
1/4 cup chopped cilantro

Press tofu in a kitchen towel under a plate with a heavy jar of beans on it for 5 minutes or so. Then slice in 1/3 inch thick bite-size rectangles. Heat a heavy skillet with oil to just cover the bottom of the pan and add the tofu pieces. Sprinkle each piece with a little tamari. Flip and sprinkle the tamari on the other side. Cook 2-3 minutes per side until crispy.

Cook udon according to package directions. Drain.

Mash together peanut butter, water, rice vinegar, tamari, roasted sesame oil, ginger root and cayenne. Taste and add salt if desired. Set aside.

Steam snap peas 2-3 minutes until tender-crisp. Drain and cut into thirds. (Or, if they're particularly tender, add them raw for an extra crunch.)

Toss together the noodles, tofu, snap peas, scallions, peanuts and cilantro. Stir in peanut sauce to taste and serve the rest on the side.

Serves 2-3