If you are looking for an easy vegetarian dish this recipe is for you! We only eat meat once or twice a week so I am always on the lookout for satisfying meals that are meat free. This one is a go-to because it is healthy, filling and tastes great. I use whole wheat spaghetti to add protein and fiber. I use frozen vegetables (broccoli, peppers or a veggie mix) to cut down on the chopping time and tofu to add lean protein. I use frozen vegetables as this is a common week night recipe for me and my time is very limited. You can always add fresh vegetables if you wish. I put the tofu as optional because a lot of people think that they do not like tofu. I recommend at least trying it once in this recipe. The sauce is so flavorful and the tofu just tastes like the sauce. Even my husband who swears he does not like tofu will eat it in this dish. It is great, hot, room temperature or even cold as leftovers!
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Yield: 4 – 6 servings
1 box of whole wheat spaghetti
1 block of tofu, cut into cubes (optional)
1 tablespoon of sesame oil
1 tablespoon canola oil
1 tablespoon chopped garlic
1 tablespoon fresh ginger, either grated or finely chopped
2-3 scallions, chopped
Pinch of red pepper flakes (optional)
½ cup soy sauce
1 tablespoon red wine vinegar
½ cup hot water
½ cup peanut butter
1 packet frozen vegetables (you can use fresh if you would like)
Prepare the spaghetti according to the package directions. Drain.
While you are waiting for the water to boil and the spaghetti to cook, sauté the tofu in the sesame and canola oils in a large pan over medium heat. Add the chopped garlic and ginger, red pepper flakes and stir. Then add the scallions and sauté until tofu starts to firm up, about 5 minutes. At this point you can throw in the fresh or frozen vegetables. Cook until the vegetables are tender, but not soft.
Pour in the soy sauce, red wine vinegar and the peanut butter. Add 1/2 cup hot water and stir the mixture.
Keep adding peanut butter until you get a thick sauce consistency and cook until melted. Add hot water if needed to thin out the sauce.
Toss the pasta with tofu mixture and sauce until well combined.
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