- 3 tablespoons toasted sesame seeds (plus more for garnish)
- ½ cup smooth or chunky peanut butter (like Jif or Skippy)
- 2 medium cloves garlic (roughly chopped)
- 1 tablespoon minced or grated fresh ginger
- 1/4 cup dark soy sauce (like Kikkoman, or tamari)
- 1 tablespoon fish sauce (optional, use soy if vegetarian)
- 2½ tablespoons unseasoned rice vinegar
- 2 – 4 teaspoons Sambal Olek or other chili sauce (to taste)
- 3 tablespoons light brown sugar
- Hot water
- 1 pound fresh Lo Mein noodles or 12 ounces dried spaghetti
- 2 tablespoons toasted sesame oil
- 4 scallions (sliced thin)
- ¼ cup roasted peanuts (chopped, (optional, for garnish))
- 1 lime (quartered, for garnish)
- 5 radishes (thinly sliced, for garnish (optional, for garnish))
- 2 cups crispy baked tofu (click the link above)
- In a blender or food processor, puree 3 tablespoons toasted sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, chili sauce, and sugar until smooth, about 30 seconds. With machine running, drizzle in hot water until sauce has consistency of heavy cream, might be up to about 5 tablespoons; set aside.
- Bring a large pot of salted water to boil over high heat. Add noodles and boil until tender, according to package directions (about 4 minutes for fresh and 10 minutes for dried). Drain into a colander, then rinse with cold tap water until cool; shake to drain excess water. Add rinsed noodles to a large bowl and toss with sesame oil until evenly coated. Add ¾ of sauce and toss to combine.
- Divide into serving bowls and add some crispy tofu to each serving. Drizzle a little more peanut sauce over tofu. Top with chopped peanuts, scallions, and sesame seeds. Serve with cucumber salad, a lime wedge for squeezing and a few sliced radishes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Emily Clifton