Recipe: Noodles and Vegetables in Tofu Peanut Sauce

NOODLES AND VEGETABLES IN TOFU PEANUT SAUCE

16 ounces reduced-fat soft tofu, divided use
1/3 cup reduced-fat peanut butter
2 tablespoons rice wine vinegar
1 1/2 tablespoons plus
1 teaspoon soy sauce, divided use
1/4 teaspoon crushed red pepper flakes
1 tablespoon plus
1 teaspoon dark sesame oil, divided use
12 ounces soba noodles or linguine
16 ounces frozen mixed broccoli, carrots, and water chestnuts, thawed
1 tablespoon fresh ginger root, minced
1/2 cup green onions, thinly sliced (for garnish)

In large pot, over high heat, bring about 4 quarts of water for cooking noodles to a boil.

Meanwhile, in a food processor, combine 1/3 of the tofu, the peanut butter, vinegar, the 1 1/2 tablespoons soy sauce and the red pepper flakes; blend until smooth. With the motor running, slowly add the 1 tablespoon sesame oil; set aside.

Cut remaining tofu into 1 inch cubes.

In large nonstick skillet, over medium-high heat, heat remaining 1 teaspoon sesame oil. Add cubed tofu cook, turning with a spatula, about 6 minutes, until browned on all sides. Transfer to a small bowl. Toss with the remaining 1 teaspoon soy sauce; set aside.

Meanwhile, return skillet to medium-high heat; add vegetables and ginger. Saute, stirring, about 4 minutes, or until vegetables are hot and ginger is fragrant.

Cook noodles according to package directions; drain well. Transfer to a large bowl. Toss with vegetables and reserved peanut sauce. Top with reserved cubed tofu and green onions.

Serve hot or at room temperature.

Servings: 4
Source: Woman's Day Eating Light Magazine