Thai peanut tofu noodle salad

Instructions

1. 01

   Bring a large pot of water to a boil. Cook 10 ounces rice noodles until just tender, reserve 1/2 cup cooking water, drain, and rinse only if the package directs.

2. 02

   Combine 1/3 cup natural peanut butter, 2 tablespoons lime juice, 1 tablespoon low-sodium soy sauce into a smooth sauce. Pat 2 packages (14 ounces each) extra-firm tofu, pressed and cubed thoroughly dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it is crisp and browned on at least two sides; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 3 cups shredded red cabbage. Cook until crisp-tender, 4 to 6 minutes. Remove from the heat, then add the sauce, noodles, main ingredient, and enough reserved water to make the sauce glossy; toss for 1 minute.

4. 04

   Taste and adjust with the remaining salt and pepper. Add 1 English cucumber, cut into matchsticks fresh at serving. Divide Thai peanut tofu noodle salad among four bowls and finish with 1/2 cup fresh cilantro leaves.