THAI NOODLES WITH TOFU AND SNOW PEAS

1 (15 oz.) pkg. extra firm tofu
FOR THE MARINADE:
1/3 cup rice vinegar
1/4 cup honey
2 Tbsp. peanut butter
2 Tbsp. soy sauce
2 Tbsp. vegetable oil
1 Tbsp. sesame oil
2 cloves garlic, finely chopped
1/2 tsp. crushed red pepper
1/4 tsp. ground ginger
FOR THE NOODLES AND SNOW PEAS:
9 oz. fresh Asian-style noodles*
4 oz. snow peas
1/4 cup chopped fresh cilantro

In medium bowl, combine rice vinegar, honey, peanut butter, soy sauce, vegetable oil, sesame oil, finely chopped garlic, red pepper and ginger. Add tofu (drained, pressed and cut into 1/2-inch pieces); marinate 30 minutes.

Cook noodles and snow peas (trimmed and diagonally cut) in 3 quarts boiling water 1 to 2 minutes, or until peas are crisp-tender; drain. Rinse with cold water; drain.

Place the noodle mixture in large bowl; add tofu and marinade. Toss gently to coat. Add chopped cilantro; toss to coat.

Serve chilled or at room temperature.

*1 package (8 ounces) dried fettuccine may be substituted for Asian-style noodles. Prepare according to package directions, adding snow peas during last 2-3 minutes of cooking.

Makes 6 servings
Source: National Honey Board