Noodles with Tofu and Vegetables from the Wok
Mix peanut butter, rice vinegar and tumeric. Drain tofu, cut in half lengthwise. Brush with peanut butter paste and let sit 1 hour.
Peel and finely julienne carrots, peel and finely chop ginger. Prepare noodles according to package directions and drain.
Coarsely chop peanuts and brown in wok (without oil) and set aside for garnish. Cut tofu into matchstick size pieces. Heat oil in wok and stir fry with ginger for 3 minutes. Add carrots and stir fry another 5 minutes. Add pasta, season with cumin, salt and Szechuan pepper. Rinse cucumber, halve, cut into slices and spread on plats. Serve with pasta dish garnished with peanuts and cilantro.