• 1 package Wildwood Plain Tofu
• 1 C water 
• 1/4 C soy sauce
• 8 oz package rice noodles

SAUCE:

• 3 cloves garlic, minced
• 1 T fresh ginger root, grated
• 1/4 C water
• 1/4 C soynut butter or smooth peanut butter
• 3 T soy sauce
• 3 T cider vinegar
• 1 T sesame oil

GARNISH:

• 1/2 C chopped peanuts
• 1/4 C cilantro leaves
• 1 lime, cut into wedges 

Cut tofu into 1/4" slices.  Marinate in 1 C of water and 1/4 C soy sauce for 10 minutes.  Transfer to a baking sheet and bake for 25-30 minutes at 400 degrees, turning once.  Remove from oven and let cool.  Tear cooled tofu in bite-sized pieces.

Add garlic, ginger, water, soynut butter or peanut butter, soy sauce, vinegar, and oil to food processor and blend well.

Cook noodles according to package directions.

Transfer noodles to a serving bowl.  While noodles are still hot, top with the sauce and tofu pieces.  Garnish with the cilantro leaves and chopped peanuts.  Squeeze lime over noodles.  Serve immediately. 

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