peanut tofu noodles

One of my favorite quick dinners is tofu marinated in a peanut sauce, baked in the oven until nice and chewy.  I usually eat it with a baked sweet potato or some roasted vegetables, but last week when I had the craving for peanut tofu, I found my kitchen lacking in produce.  I really didn’t feel like making a trip to the store so I decided to try something new: peanut tofu noodles.  I don’t know why I’ve never thought of this before, and I can’t wait to make it again!  

If you’re not a fan of tofu or not exactly dying to try it, you can definitely substitute in chicken for it.  However, I can give myself another pat on the back because Marc absolutely loved this meatless meal and never once mentioned he would have liked it better with meat.  His one complaint (there’s always one), is that he wished there was more cilantro.  I would have added more if my little herb garden would hurry up and start growing faster, but I used all it had to offer that day.  If you’re a fan of cilantro, definitely add more to taste.  

This ended up being a light and fresh meal, despite my lack of fresh produce on hand, and was a snap to make.  It can also be modified depending on what veggies you have in your kitchen.  The original recipe called for a sliced red bell pepper and a cup of sugar snap peas, but since I didn’t want to make a trip to the store, I omitted the bell pepper and used frozen peas instead of sugar snap peas.  



Peanut Tofu Noodles


1/3 cup peanut butter (smooth or crunchy is fine)
1/4 cup soy sauce for sauce plus 2 tbsp for tofu
2 tbsp rice vinegar
1 tbsp chili garlic sauce
1 tbsp brown sugar
1 clove garlic, minced
3 tbsp water
1 block extra firm tofu, pressed and chopped into cubes
1 medium carrot, shredded
6 green onions, chopped
1/3 cup cilantro, chopped 
3/4 cup frozen peas, thawed
1/2 cup peanuts, chopped
10 oz whole wheat spaghetti noodles


Directions:


Prepare tofu by removing it from package and placing it on a lipped plate.  Put a few paper towels on top of the tofu, then set a large book (such as a phone book or heavy cookbook) on top of the paper towel layer.  Let it sit for 10 minutes to get the extra moisture out of the block.  Drain the excess water, and cut the tofu into cubes.


Bring large pot of water to boiling and cook noodles as instructed on package.


Prepare the sauce by combining peanut butter, soy sauce, rice vinegar, chili garlic sauce, brown sugar, garlic, and water in food processor or blender and blend.


Toss the tofu cubes in 2 tbsp soy sauce and 1/3 cup of the peanut sauce.  Heat nonstick skillet over medium high heat, add tofu, and cook to lightly brown.  I sauteed mine about 10 minutes, continually moving the tofu around so it wouldn’t burn.


When noodles are done, toss them with the shredded carrots, cilantro, green onion, peas, and remaining peanut sauce.  Add tofu and toss to combine.  Serve hot, topped with chopped peanuts.

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Comments

  1. says

    i literally can’t count how many peanut noodle recipes i’ve tried… it’s a never-ending quest. i always love tofu with this kind of dish.

  2. says

    I can’t tell you how amazing this looks. I love love love tofu and peanut noodles, so the combination has to be amazing! I will definitely be trying this one soon. Thanks!

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