This peanut-tofu noodle dish is inspired by chow mein, a Chinese American dish featuring fried noodles.
Pan-crisping the noodles here mimics the crunch of the traditional dish, but limits the saturated fat.
Cut tofu crosswise into 1/2-inch-thick slices.
Place in a single layer on a large baking sheet lined with 3 layers of paper towels.
Cover with another 2 to 3 layers of paper towels.
Gently press on the tofu to remove excess liquid.
Discard the paper towels.
Cut the tofu into 1/2-inch cubes.
Heat 1 tablespoon canola oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat.
Add the tofu and cook, stirring, until lightly browned, about 5 minutes.
Transfer the skillet to the oven and bake until crispy, 10 to 15 minutes.
To prepare noodle bowl:Cook noodles in boiling water according to package directions, about 3 minutes.
When the tofu is ready, transfer it to a plate and keep warm.
Carefully set the hot skillet over medium-high heat.
(Be mindful of the hot handle!)
Cook until the underside is browned and crispy in spots, 3 to 5 minutes.
Adjust heat as needed to prevent burning.
Drizzle with the peanut sauce.
Sprinkle with peanuts and scallions.
Serve with lime wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
