Ingredients for Peanut Noodles With Gingered Vegetables And Tofu
- 1 tablespoon peanut oil
- Fresh Ginger
- 1 cup broccoli florets
- 1/2 cup shredded carrot
- 1/2 cup chopped celery
- Green Onions
- 1/2 medium zucchini, diced
- Crookneck Yellow Squash
- Red Bell Pepper
- Dry Sherry
- Firm Tofu
- 8 ounces spaghetti
- Roasted Peanuts
- Creamy Peanut Butter
- 1/4 cup soy sauce
- 1 clove garlic, minced
- Water
- Cilantro
- Apple Cider Vinegar
- Sugar
- Red Pepper Flakes
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How to Make Peanut Noodles With Gingered Vegetables And Tofu
- Cook spaghetti according to package directions. Drain and set aside.
- Heat peanut oil in a large non-stick skillet over medium-high heat.
- Add grated ginger and stir for 30 seconds.
- Add broccoli, carrot, and celery; sauté for 5 minutes.
- Add white parts of green onions, zucchini, yellow squash, bell pepper, and sherry. Sauté until vegetables are crisp-tender, about 3 minutes more.
- Add tofu and stir gently until heated through, about 2 minutes.
- Season the vegetable mixture with salt and pepper to taste.
- In a medium bowl, whisk together peanut butter, soy sauce, minced garlic, hot water, rice vinegar, sesame oil, and honey (if using).
- Whisk until smooth and creamy. Season with salt and pepper to taste.
- Let the peanut sauce stand at room temperature for at least 15 minutes (or cover and refrigerate for up to 1 day).
- Place cooked spaghetti in a large bowl. Add the peanut sauce and toss to coat evenly.
- Transfer the noodles to a serving platter.
- Top with the gingered vegetable and tofu mixture.
- Garnish with chopped peanuts and chopped green parts of green onions.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
42g
Fat
31g
Carbs
22g
