Cold Sesame/Peanut Noodles with Tofu and Vegetables

Main ingredients:

• 2 tbsp sesame oil
• 3 rinsed tofu cakes, cut into half-inch cubes & drained on paper towels
• ~1/2 pound green beans, ends trimmed, cut to 1" segments
• 1 bell pepper, diced
• 1 egg
• 1 pound Asian egg noodles, lo mein, or spaghetti (If frozen, break them up for easier mixing with sauce)
• 4 tablespoons scallion, halved lengthwise and minced
• 2 tbsp. toasted sesame seeds

Sauce:

• 1 tbsp garlic
• 1 tbsp peeled fresh (or frozen) ginger
• 3 tbsp smooth peanut butter
• 4 tbsp Asian (toasted) sesame oil
• 3 tbsp soy sauce
• 1/3 cup water
• 1 tbsp rice vinegar
• 1/2 tbsp sugar
• 1/2 teaspoon dried hot red pepper flakes

Steps:

1. Chop the garlic and ginger in a small food processor, then blend in the rest of the sauce's ingredients.
2. Boil some water in a pot with a touch of salt and oil, then cook noodles until al dente, drain, and put back in pot.
3. In a large non-stick pan, heat sesame oil on high until shimmering. Cook tofu, stirring often until water is gone and tofu is slightly browned (~20 minutes depending). Add to pot.
4. Stir-fry green beans in the same pan under medium heat until slightly softened.
5. Add peppers and stir-fry for ~5m. Add beans and pepper to pot.
6. Stir-fry an egg into small bits, or else microwave with a touch of milk and chop it up. Add to pot.
7. Add scallions, sauce, and half the sesame seeds to pot. Mix thoroughly and sprinkle remaining sesame seeds on top when serving.