Hi out there. This is me, writing the blog. Part of the reason I am doing this is to cook, in a way, for friends who aren't nearby. If you make one of these crazy things, tell me! Tell me how it goes! I really want to know.
Anyway, the other day I got home from work needing and having failed to have eaten lunch about two hours earlier. My first once-over of the fridge found nothing that could become lunch as quickly as I needed to eat it, and the hungrier, less responsible part of my direct brain-belly connection began to shout for emergency rations of Pocky.
But a second appraisal led me to peanut butter (my personal all-hours, all-purpose Old Faithful) and leftover rice noodles, and the ever-present lump of tofu we keep just for these moments. And this is what I made.
Not-Not Sesame Noodles
1 tablespoon peanut butter (chunky or smooth or Skippy or natural or whatever you want)
1 1/2 teaspoons rice vinegar, divided
1 teaspoon toasted sesame oil, divided
Soy sauce or tamari to taste
1 tablespoon sriracha
2 ounces cooked cold rice noodles
1/4 block firm or extra-firm tofu, cut into 1/2-inch cubes
Handful thinly sliced or shredded napa cabbage
Cilantro leaves, thinly sliced scallions, and sesame seeds to serve
Stir together peanut butter, 1 teaspoon rice vinegar, 1/2 teaspoon toasted sesame oil, soy sauce or tamari, and sriracha in the bottom of the bowl you'll eat in. Use the back of a spoon to swoosh it like a big comma along the inside edge of the bowl.
Toss the cold noodles with the remaining toasted sesame oil and rice vinegar, then pile on top of the peanut sauce. Top with tofu, cabbage, cilantro, scallions, and sesame seeds.