Contributed by Angela Cleveland (Recipe adapted from “Recipe Source” at www.recipesource.com)

Ingredients

8 oz Vermicelli noodles, cooked
1 lb Firm Tofu, cut into matchstick pieces*
1 Tbs Soy sauce*
2 tsp Dry sherry*
2 tsp Minced fresh Ginger
1 tsp Minced fresh Garlic
½ medium Red onion, thinly sliced
1 medium Carrot, cut into matchstick pieces
½ Cucumber, peeled, seeded and cut into matchstick pieces
½ C Roasted peanuts, coarsely chopped
11 Tbsp Peanut Sauce (see recipe in sauces & dips section of this Recipe Archive)

*For best results, marinate tofu with the soy sauce and sherry overnight.

Instructions

Cook vermicelli, then drain and keep warm. Place tofu in a 3-quart casserole. Coat with soy sauce and sherry (if you didn’t marinate overnight). Add ginger, garlic, and onions and then toss. Cover with lid or vented plastic wrap. Microwave for four minutes or cook on the stovetop until mixture is heated thoroughly. Add carrot then cover again and microwave on high 1 1/2 minutes. Add cucumber and warm noodles; toss with 11 Tbs of peanut sauce (see recipe in sauces & dips section of this recipe archive). Sprinkle chopped peanuts over top.

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