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Title: Rice Noodles with Asian Pesto

2 - large cloves garlic, peeled
1 - hot chile, seeded
1/3 C dry-roasted peanuts
1 t fresh ginger, minced
1 1/2 C fresh cilantro
1/2 C fresh parsley
3 T toasted sesame oil
3 T peanut oil
8 oz. extra-firm tofu, cut in 1/2 inch dice
1 T soy sauce
1 lb. rice noodles

In a food processor, combine the garlic, chile, peanuts, and ginger and process until minced. Add the cilantro and parsley and process into a paste. With the machine running, add 2 tablespoons of the sesame oil and 2 tablespoons of the peanut oil and process until smooth. Set aside.

Stir-fry the tofu in 1 tablespoon peanut oil until golden brown all over, about 5 minutes. Sprinkle with soy sauce. Reduce the heat to low and keep warm.

Prepare the rice noodles. Toss the noodles with the pesto to coat evenly. Top with the tofu and the remaining tablespoon of sesame oil.

From Vegan Planet
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