Peanut Noodles with Gingered Vegetables and Tofu |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 tablespoons peanut oil |
2 tablespoons fresh ginger, minced |
8 ounces broccoli |
1 large carrot |
1 stalk celery, thinly sliced |
8 green onions |
1 medium zucchini |
1 medium crookneck yellow squash |
1 red bell pepper |
2 tablespoons dry sherry |
10 ounces firm tofu or 10 ounces extra firm tofu |
12 ounces spaghetti, cooked |
1 cup roasted peanuts, lightly salted |
1/2 cup creamy peanut butter |
2 tablespoons soy sauce |
4 tablespoons garlic, minced |
1/2 cup water, hot |
1/4 cup cilantro, chopped |
3 tablespoons apple cider vinegar |
2 teaspoons sugar |
3/4 teaspoon red pepper flakes |
Directions:
1. Heat peanut oil in large non-stick skillet over medium-high heat. Add ginger and stir 30 seconds.
2. Add broccoli, carrot and celery and saute 5 minutes.
3. Add white parts of green onions, zucchini, yellow squash, bell pepper and sherry and saute until vegetables are crisp-tender, about 3 minutes longer.
4. Add tofu and stir gently until heated through, about 2 minutes.
5. Season to taste with salt and pepper.
6. Chinese Peanut Sauce: Mix peanut butter, soy sauce and garlic in medium bowl. Whisk in 1/2 cup hot water. Add remaining ingredients; whisk to blend. Season with salt and pepper. Let stand at room temperature 1 hour or cover and refrigerate up to 1 day. Makes about 1 3/4 cups.
7. Place spaghetti in large bowl. Add Chinese Peanut Sauce and toss to coat. Transfer to platter.
8. Top with vegetable mixture. Sprinkle with peanuts and chopped green parts of green onions.
|
|