Sesame-Tofu Noodle Bowl
- 220 g udon noodles, uncooked
- 2 Tbsp. Kraft Smooth Peanut Butter
- 2 Tbsp. grated gingerroot
- 1/4 cup Kraft Asian Sesame Dressing
- 3 Tbsp. rice vinegar
- 2 Tbsp. water
- 1 Tbsp. hoisin sauce
- 2 cloves garlic, minced
- 1 Tbsp. oil
- 2 carrots, cut into matchlike sticks
- 1 red pepper, cut into thin strips
- 1 pkg. (420 g) extra-firm tofu, cut into 8 slices
- 4 cups tightly packed baby bok choy
- 2 Tbsp. toasted sesame seed
- Heat barbecue to medium-high heat.
- Cook noodles as directed on package, omitting salt; drain.
- Mix next 7 ingredients until blended.
- Heat oil in disposable 13x9-inch foil pan on barbecue grate.
- Add carrots and peppers; cook 4 min.
- Stir.
- Place tofu on grate next to foil pan; brush with 2 Tbsp.
- of the dressing mixture.
- Grill vegetables and tofu 8 min.
- or until vegetables are crisp-tender and tofu is heated through, adding bok choy and remaining dressing mixture to vegetable mixture after 4 min and turning tofu occasionally.
- Add noodles to vegetable mixture; mix lightly.
- Top with tofu; sprinkle with sesame seed.
udon noodles, butter, gingerroot, sesame dressing, rice vinegar, water, hoisin sauce, garlic, oil, carrots, red pepper, tightly packed baby bok choy
Taken from www.kraftrecipes.com/recipes/sesame-tofu-noodle-bowl-182621.aspx (may not work)