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

1. Heat barbecue to medium-high heat.
2. Cook noodles as directed on package, omitting salt; drain.
3. Mix next 7 ingredients until blended.
4. Heat oil in disposable 13x9-inch foil pan on barbecue grate.
5. Add carrots and peppers; cook 4 min.
6. Stir.
7. Place tofu on grate next to foil pan; brush with 2 Tbsp.
8. of the dressing mixture.
9. Grill vegetables and tofu 8 min.
10. 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.
11. Add noodles to vegetable mixture; mix lightly.
12. 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)