1 ½ tsp each: honey and red chili paste such as sambal olek
1 TBS canola oil
8 oz tofu, pressed and cubed
Salt and pepper, to taste
2 cups chopped romaine
½ a large cucumber, diced
½ a red bell pepper, diced
1 medium carrot, diced
¼ cup peanuts
1 TBS fresh lime juice, from half a lime
Instructions
Cook noodles according to package directions. Rinse under cold water to cool if desired.
Mix together the garlic, tamari or soy sauce, sesame oil, honey, and red chili paste.
Heat the canola oil in a large skillet until shimmering. Add the tofu and season with salt and pepper. Cook until the tofu is golden, flipping twice, about 8-10 minutes. Spoon in 1-2 TBS of the sauce, stirring to coat. Remove from heat.
Layer romaine, noodles, tofu, cucumber, carrot and peanuts in two bowls.
Add the lime juice to the sauce and pour evenly over the noodle bowls.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/asian-noodle-stir-fry-salad/