Sesame Noodles and Tofu

I found this on mothering. It has a nice Thai taste to it. I use it with chicken, any veggies, and rice, also. I do think it tastes best with yummy fried tofu, especially the packaged already fried tofu from Jay International. I ALWAYS use less peanut butter than this. I think peanut butter can be really variable in texture so it's hard to give exact amounts. I start with about 1/2 cup and add more if I think it needs it. Also, I use garlic/ginger paste instead of them separately. It just takes too long to mince those things, I think. The dressing is the important part and could probably be used in countless creative ways.

Serves 3-4
Dressing
Smooth Peanut Butter (organic, without sugar); 1 Cups
Soy Sauce; 1/2 Cups
Water; 2/3 Cups
Fresh Ginger; 4 Tablespoon, peeled and grated
Medium Cloves Garlic; 4, minced
Red Wine Vinegar; 4 Tablespoon
Asian Sesame Oil; 3 Tablespoon
Honey; 4 Teaspoon
Red Pepper Flakes; 2 Teaspoon
Noodles
Dried Thin Linguine; 1/2 Pounds
Scallion; 8, chopped
Red Bell Peppers; 1, thin sliced
Yellow Bell Peppers; 1, thin sliced
Sesame Seeds; 6 Tablespoon
Tofu
Block of tofu, cut into 3 slices horizontally and then cut into triangles
2 tbsp peanut oil

Make the dressing: Combine all ingredients in a blender and blend until smooth, about 2 minutes. Transfer to a large bowl.

Make the noodles: Cook pasta in a 6 to 8 quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cool water.

Pan fry the tofu with the 2 tbsp peanut oil over medium high heat.

*Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing with tofu to combine. Serve immediately.