Cold Peanut Sesame Noodle Recipe With Pan-Fried Tofu & Chicken

Prep: Peanut Sesame Sauce

1. In a medium mixing bowl, whisk all peanut sesame sauce ingredients until combined. You can also use a food processor or small blender. Place in refrigerator if you want it cold when combining ingredients later on.

Prep: Remaining Ingredients

1. Dice a red, yellow or orange bell pepper using a sharp knife or the Alligator Food Chopper. Need 1 Cup minimum, but more is always good!
2. Shred 2 Carrots. I used our Ninja food processor, but can easily do this by hand with a food grater/shredder.

Prep: Tofu

1. Press excess moisture out of the tofu block. I put the block on multiple folded paper towels on a plate and also above the block, then place a cast iron skillet on top for about 5-10 minutes.
2. Once the moisture has been removed, cut the tofu block into bite sized pieces.

Cook: Tofu & Other Ingredients

1. Heat 1 Tbsp Avocado Oil in a non-stick pan or cast iron skillet over medium-high heat. Add the tofu pieces, toss and cook until browned in the pan.
2. Add the Diced Bell Pepper and Shredded Carrots and stir-fry for 3 minutes until tender.
3. Add the pre-cooked diced Rotisserie Chicken breast and gently toss.

Cook: Gluten-Free Linguine Noodles

1. While Prepare noodles according to packaging. We used Taste Republic gluten-free linguine noodles, which are delicious!

Combine:

1. In a large mixing bowl, toss the cooked noodles with the Peanut Sesame Sauce. Then add the pan-fried tofu and other ingredients and gently combine.
2. Once tossed, it is ready-to-eat, however it will be warm. You can definitely eat it warm, however for cold peanut sesame noodles, refrigerate for roughly 1 hour.
3. Cold Peanut Sesame Noodle Recipe With Pan-Fried Tofu & Chicken
4. Nutrition Info: