Sesame Noodles with Tofu, Scallions and Cashews

America's Test Kitchen has done it again. Another winner. Before anyone clicks away because you see the word Tofu just think about substituting chicken.  If you really hate tofu.....just sayin'  :-)

But if you are a fan of ATK then you will know they don't steer you wrong.  It might be fun to work in that type environment.  Taking different approaches to cooking a recipe and finding just the right combo of flavors, temperatures and cooking times.

(I did not make the Spring rolls.  Store bought on that count)



This is easy to put together and definitely another weeknight quickie supper. Most of it is prepared in the same pan so there wasn't too much washing up to do.  If you like Lo Mein you will like this.

 


Here are some of the ingredients I used...........


 

Sesame Noodles with Tofu, Scallions and Cashews

Ingredients:

14 ounces extra-firm tofu, cut into ¾-inch cubes

¼ cup tahini

3 tablespoons seasoned rice vinegar

2 tablespoons oyster sauce

1 tablespoon Asian chili-garlic sauce

2 teaspoons grated fresh ginger

1 tablespoon soy sauce

2 tablespoons vegetable oil

1 pound fresh Chinese noodles or 12 ounces dried linguine

Salt and pepper

4 green onions, sliced thin (divided)

½ cup raw cashews, toasted and chopped

Directions

Spread tofu out in a single layer on several layers of paper towels and let drain 10 minutes.

In a large pot, bring 4 quarts water to a boil.

In a bowl, whisk together tahini, vinegar, oyster sauce, chili-garlic sauce, ginger and soy sauce.

In a 12-inch nonstick skillet, heat oil over high heat until shimmering. Add tofu and cook, stirring occasionally, until lightly browned and crisp, 8 to 10 minutes.

Meanwhile, add noodles and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. (I cooked them longer!)

Reserve 1 ½ cups cooking water, then drain noodles and return them to the pot. Whisk tahini mixture to recombine.

Add tahini mixture, tofu, half of the green onions and ¾ cup cooking water to pot and toss to combine. Season with salt and pepper to taste and add remaining cooking water as needed to adjust consistency. Serve immediately, topped with cashews and remaining green onions.

Linking up with Beth Fish Reads for her Weekend Cooking Series.