Cold Peanut Noodles With Tofu And Red Peppers

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1/2 pound firm tofu, cut into 1/2-inch dice

1/4 cup plus 2 tablespoons soy sauce

3/4 pound Chinese chow mein noodles or thin linguine

1/2 cup creamy peanut butter

1/2 cup chicken stock or low-sodium broth

1 tablespoon rice vinegar

3/4 teaspoon Chinese chile-garlic sauce

1 tablespoon chopped fresh ginger

1 garlic clove

3/4 teaspoon Asian sesame oil

2 large red bell peppers, thinly sliced

3 large scallions, cut into 2-inch lengths and julienned

Cilantro sprigs, for garnish

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