Recipe Friday: Quick Asian Noodles

This recipe is from my favorite cookbook- The Vegetarian Mother's Cookbook by Cathe Olson.  I made it the a few weeks ago for dinner, for me, and the two middle kids started stealing from my plate so I made it again this week, with some to share.  It's not a quick as the title suggests, but it's still speedy as far as dinner prep goes.  It's nice and light, which makes it good for lunch and it's fast and easy to reheat for leftovers (unless you have two other little people eating your dinner, then there aren't too many leftovers.)

Quick Asian Noodles

2 tsp peanut oil or toasted sesame oil
2 cloves garlic, minced
8 oz firm tofu or baked tofu, cut into cubes
2 C tender young greens, coarsly chopped
3.5 oz rice pasta
1 TBSP chopped fresh cilantro

Sauce:
1 tsp toasted sesame oil
2 tsp soy sauce
juice of one lime (about 2 TBSP) *I used bottled lime juice last time and could really taste a difference.  Go with the fresh lime, it's worth it!

Boil water for noodles.  Meanwhile, mix sauce ingredients.  Heat oil in skillet and add the tofu and garlic.  Saute until golden on all sides.  Place greens in skillet and cover.  Put pasta in water to cook.  After 2 minutes, drain pasta and rinse with cold water.  Add pasta to skillet.  Remove skillet from heat and add sauce.  Toss pasta, tofu and greens until coated with sauce.  Pour into serving dish and top with cilantro.