Fried Tofu Salad

I apologize for the long hiatus. I have still been cooking, though admittedly less frequently, however I'm having a hard time finding the time to post on the blog. I'm going to try to post a bunch at once to get caught up again though.

This recipe is called Fried Tofu Salad, and comes from The Complete Book of Asian Stir-Fries by Vicki Liley. Everything about this recipe turned out well... except for the tofu. I've used tofu before, but for whatever reason I did not cook it properly this time and ended up with a shriveled, crumbled mess (not pictured!). I'll have to research this before I try the recipe again, but in the mean time we enjoyed "Fried Tofu Salad minus the Tofu." This dish is served cold.

Fried Tofu Salad
8 oz egg noodles
1 English cucumber, thinly sliced
1 red pepper, seeded and sliced
1 cup fresh bean sprouts, rinsed
3 tablespoons sliced scallions (shallots/spring onions)
2 tablespoons sesame seeds, toasted
2 tablespoons vegetable oil
6 1/2 oz firm tofu, cut into 1-inch cubes
2 cloves garlic
1-inch piece fresh ginger, peeled
6 tablespoons crunch peanut butter
1 tablespoon Asian sesame oil
3 tablespoons rice wine
1 tablespoon Worcestershire sauce
3 teaspoons brown sugar
5 tablespoons chicken stock

1. Cook noodles, then drain and let cool.
2. In a large bowl, combine cucumber, bell pepper, bean sprouts, scallions, and sesame seeds. Cover and chill.
3. In wok or frying pan, heat oil over medium-high heat. Add tofu and cook, stirring constantly, until golden, 3-4 minutes. Drain on paper towels and let cool.
4. Add tofu and noodles to bowl. Add dressing and toss until well combined.
5. Place garlic, ginger, peanut butter, sesame oil, rice wine, Worcestershire sauce, sugar, and stock in food processor (or blender). Process 10 seconds to make dressing.
6. Cover salad and rerigerate for 30 minutes.
7. To serve, divide chilled salad among individual plates and pour over dressing.