Thai-Style Peanut Rice Noodles with Crispy Tofu

Steps

1. 1

   Cook the rice noodles in a large pot of boiling water until tender but still springy, usually 6 to 8 minutes (check the package). Drain, rinse under cold water until cool, and toss with 1 teaspoon of the sesame oil so they do not stick.

2. 2

   Pat the tofu cubes dry and toss them with the cornstarch and a pinch of salt until evenly coated.

3. 3

   Heat the neutral oil in a large nonstick skillet over medium-high heat until it shimmers. Add the tofu in a single layer and cook, turning every 2 to 3 minutes, until crisp and golden on most sides, 10 to 12 minutes. Drain on a paper towel-lined plate.

4. 4

   Whisk the peanut butter, tamari, lime juice, maple syrup, remaining sesame oil, garlic, ginger and sriracha in a large bowl. Whisk in the hot water a tablespoon at a time until the sauce is smooth and pourable, about the thickness of heavy cream.

5. 5

   Add the noodles, cucumber, carrots and most of the green onions to the bowl and toss until every strand is coated.

6. 6

   Divide among bowls and top with the tofu, cilantro, peanuts, sesame seeds and remaining green onions. Serve right away, while the tofu is crisp.