Peanut Noodles With Gingered Vegetables And Tofu Food

PEANUT NOODLES

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
• Toss noodles with sauce, and serve.

PEANUT NOODLES WITH TOFU

Steps:

• Cook pasta according to package instructions.
• Place red pepper strips and sugar snap peas in bottom of a colander, and drain cooked pasta over vegetables (this will slightly blanch vegetables).
• Heat oil in a medium-sized saucepan set over medium-high.
• Add ginger and garlic, and cook, stirring, 2 minutes.
• Add soy sauce, rice vinegar, chili paste, peanut butter and broth; stir until smooth.
• Stir in tofu, and reduce heat to a simmer.
• Simmer for 6 to 7 minutes, or until sauce is thickened.
• Toss sauce and tofu with pasta.
• Gently stir in carrots and cilantro.
• Serve warm or at room temperature.

PEANUT NOODLES WITH GINGERED VEGETABLES AND TOFU

Steps:

• Heat peanut oil in large nonstick skillet over medium-high heat. Add ginger and stir 30 seconds. Add broccoli, carrot and celery and sauté 5 minutes. Add white parts of green onions, zucchini, yellow squash, bell pepper and Sherry and sauté until vegetables are crisp-tender, about 3 minutes longer. Add tofu and stir gently until heated through, about 2 minutes. Season to taste with salt and pepper.
• Place spaghetti in large bowl. Add Chinese Peanut Sauce and toss to coat. Transfer to platter. Top with vegetable mixture. Sprinkle with peanuts and chopped green parts of green onions.