Spinach Noodles With Peanut Tofu Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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from 'The Ultimate Peanut Butter Cookbook' The authors suggest using the sauce in Asian-inspired burritos or serving with grilled vegetables. Or thing it out with vegetable or chicken broth and serve as a dressing for a salad. Ingredients:
3/4 cup silken tofu |
1/2 cup creamy peanut butter |
3 tablespoons soy sauce, preferably reduced sodium soy sauce |
3 tablespoons red wine vinegar |
1 tablespoon minced peeled fresh ginger |
1 teaspoon sugar |
8 ounces dried spinach noodles or 12 ounces fresh spinach noodles, cooked and drained according to instructions |
Directions:
1. Place tofu, peanut butter, soy sauce, red wine vinegar, ginger, and sugar in a food processor fitted with the chopping blade. Process or blend until smooth, scarping down the sides of the bowl as necessary. (Sauce can be made up to 3 days ahead but bring to room temperature before using with noodles).
2. Toss the noodles with the sauce in a large bowl. Serve at once.
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