Meals at the Convent are planned and prepared by the Convent kitchen staff for each day of the week—except Sundays, when rotating groups take turns making dinner. This gives Sisters who don’t normally cook an opportunity to do so, and to select a favorite dish they particularly enjoy. Often these meals turn out to be “fun” or ethnic in nature, such as last night when an abundance of chopping, chatter and laughter resulted in a tasty, colorful Thai meal enjoyed by all.

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Crunchy Tofu Noodle Salad

SERVINGS 6people CHANGE SERVING SIZE people

COOK TIME 30minutes

PREP TIME 15-20minutes

READY IN 45-50minutes

Ingredients

• kosher salt
• 1 pound spaghetti thin
• 1 pound sugar snap peas
• 1 cup vegetable oil
• 1/4 cup rice wine vinegar
• 1/3 cup soy sauce
• 3 tablespoons sesame oil dark
• 1 tablespoon honey
• 2 garlic clove(s)
• 1 teaspoon ginger grated, fresh
• 3 tablespoons sesame seeds toasted, white, divided
• 1/2 cup peanut butter smooth
• 2 bell pepper(s) red, cored and seeded, and thinly sliced
• 4 scallion(s) (with and green parts), sliced diagonally
• 3 parsley leaves chopped, fresh
• 1 cup water chestnuts
• tofu fried

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
2. Cut tofu into chunks about 1” square or ½” strips. Marinate in soy sauce and fry in oil in a sautee pan until slightly brown and semi firm or line sheet pan with aluminum foil, coat with a layer of oil and cook tofu at 400 degrees Fahrenheit until brown and semi firm.
3. Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
4. For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
5. Combine the spaghetti, sugar snap peas, peppers, scallions, fried tofu in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.