Peanut glazed Tofu and Noodles

Soy Sauce

Image by kyle tsui via Flickr

Makes 4 servings:

1/2 package wheat spaghetti noodles

Soy sauce

Sesame Oil

1 pkg firm or super firm Tofu

Scallions (3 generous stems)

Garlic (4 cloves)

Ginger powder

Chili powder

Peanut Butter

 

Set non-stick skillet on medium heat.  Drain water from tofu.  Cut tofu into small bite size squares.  Place 1 tablespoon olive oil onto pan (or can substitute with sesame oil).  Place all tofu squares into skillet.  Stir occasionally.  While tofu is starting to brown, place 1 large pot of water on high heat for the spaghetti noodles.  Once this is boiling, add noodles…stirring occasionally.

Back to the tofu cooking in the skillet: as tofu continues to brown on both sides and water has mainly cooked off, add 3 tablespoons soy sauce and 3 tablespoons sesame oil for flavoring.  Dice up scallions and add to dish.  Mince or chop the garlic and add to dish.  Add 1/2 tablespoon ginger powder and 1/2 tablespoon chili powder.  Stir in and make sure it coats both sides of the tofu.  Add 3-4 tablespoons peanut butter, 2 tablespoons soy sauce, and 2 tablespoons sesame oil making sure it’s distributed evenly.  Turn off heat — heat/cook longer if want a thinner sauce.

Remove noodles from pot and empty into strainer.  Add noodles to plate and top with tofu and sauce.  Garnish with lime and cilantro.  Enjoy!

 

Other varieties I find tasty:

http://www.kitchenilliterate.com/2007/09/12/tofu-noodles-and-peanut-sauce/#axzz1eJ3Kg8rV

http://www.foodandwine.com/recipes/cold-noodles-with-tofu-in-peanut-sauce

http://my.clevelandclinic.org/heart/prevention/nutrition/recipes/heart_healthy_recipes.aspx

http://planetgreen.discovery.com/food-health/emeril-tofu-peanut-noodles.html

 

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2 thoughts on “Peanut glazed Tofu and Noodles

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