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Categories:
peanut butter soy sauce tofu rice vinegar garlic sauce brown sugar garlic water pressed carrot green onions cilantro frozen peas thawed peanuts whole wheat spaghetti noodles
Viewed: 27 - Published at: 3 years agoIngredients
- 1 cup peanut butter smooth or crunchy is fine
- 1/4 cup soy sauce
- 2 tablespoons tofu
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic sauce
- 1 tablespoon brown sugar
- 1 clove garlic minced
- 3 tablespoons water
- 1 block extra firm tofu pressed and chopped into cubes
- 1 medium carrot shredded
- 6 green onions chopped
- 1 cup cilantro chopped
- 3/4 cup frozen peas thawed
- 1/2 cup peanuts chopped
- 10 ounces whole wheat spaghetti noodles
Method
- 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.
