Tofu and Peanut Noodles

1 pkg Firm tofu, drained
2 cloves of garlic, crushed
1 T fresh ginger, grated
1/3 C soy sauce
1 T light brown sugar
1/3 C peanut butter – I used natural creamy (still has a little grit to it)
½ C water
2 T canola oil
2 pkgs Neoguri noodles or other thicker Asian noodles
2 C Peppers & Onions
1 C Frozen Broccoli, large stems removed, defrosted

Cut the tofu block into 6 slices and place side by side between paper towels on a cooling rack w/ a cutting board on top, and a large weight on the cutting board. Let the tofu press & drain for at least 10 minutes. The longer it is pressed, the better the texture of the tofu will be after frying.
Mix the soy sauce and light brown sugar together until dissolved in a liquid measuring cup. Pour
half of the mixture in to a bowl.
In the bowl, add the garlic, ginger, and pressed tofu. Toss.
In the liquid measuring cup, add the peanut butter and ½ a cup of water to the soy sauce
mixture. Stir well.
Follow the directions to cook the noodles. (I break the noodles so they are easier to toss in the
stir-fry later.) If using Neoguri, boil water, add noodles, and cook about 5 minutes. If using
Hokkien, place noodles in a bowl, cover in boiling water for two minutes. Drain.
Heat oil in a large wok or sauté pan. (Recipe calls to drain the tofu and reserve the marinade,
but there wasn’t anything to drain) Cook the tofu in two batches until the tofu is well browned on
all sides. Remove from the wok.
When the noodles are almost ready, add the vegetables to the wok (Using whatever oil is left
from browning the tofu) and stir-fry until just tender. Add the tofu, any reserved marinade, and
noodles. Toss. Give the peanut butter mixture a good last stir and add to the stir-fry. Toss until
heated through.
Adapted from: The Complete Stir-Fry Cookbook