The inspiration for this dish was the delicious Kung Pao Tofu Noodles I had at Big Bowl not too long ago. I found a recipe on their website and went for something in the same vein. A big difference is that I went with Sarah's Thai Peanut sauce instead of the Kung Pao thinking that it would make the dish more palatable for the kids. In the end, they didn't love it but Neal and I sure did.
8 ounces fresh Chinese egg noodles (I used regular fettuccine noodles this time)
Peanut oil for deep frying plus 1 teaspoon
1 package extra firm tofu, pressed and cut into ¾ inch dice
1 cup peanuts
½ cup sliced scallions
1 cup cilantro leaves
2 cups fresh cleaned spinach
1 recipe of Sarah's Thai Peanut Sauce plus an additional 1-2 tablespoons of water added
Bring a large quantity of water to a boil; cook the noodles as you would any pasta, until done.
Drain, run under cold water to stop cooking, drain again and toss with 1 teaspoon of the peanut oil. Set aside.
Heat chosen amount of oil for frying (I found 1 cup to be enough) in a wok until hot but not smoking, and add the tofu. Turn gently in the oil and fry until golden. Remove the bean curd with a slotted spoon to drain on paper towels. I did mine in 2 batches so that I could use less oil.
Add the peanuts to the same oil and stir gently for 10 seconds, turn off the heat and allow the peanuts to sit until they are light golden brown. Remove with a slotted spoon to drain on paper towels. When cool, remove and gently chop ¼ cup, set aside. Reserve the oil.
Mix together the sauce ingredients. Then add about 3 tablespoons of the reserved oil back into the wok and turn the heat to high, add scallions, and cook, stirring, 5 seconds. Add the sauce mixture and cook until bubbling hot.
Add the noodles and cook until well coated with the sauce. Add the fried tofu and stir, then add most of the ¾ cup whole peanuts, turn off heat and stir in cilantro and spinach. Sprinkle the reserved chopped peanuts on top and serve with a lemon wedge.