Peanut Noodles With Tofu Food

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.

RICE NOODLES AND TOFU IN PEANUT SAUCE

Steps:

• Heat oil in a large skillet over medium-high until hot. Cook tofu in a single layer, undisturbed, until golden brown on one side, about 8 minutes. Turn and continue to cook until golden on the other side, about 6 minutes. Transfer to a paper towel-lined plate.
• Cook peppers in same skillet, stirring frequently, until beginning to soften, about 5 minutes.
• Meanwhile, cook noodles according to package directions.
• Whisk peanut butter, soy sauce, vinegar, brown sugar, fish sauce, and lime juice in a medium bowl to combine.
• Toss tofu, noodles, peppers, peanut butter sauce, and spinach in a large bowl. Transfer to a platter. Top with cilantro and peanuts. Serve with lime wedges alongside.

PEANUT NOODLES WITH TOFU(FLAT BELLY DIET RECIPE)

Steps:

• 1. PREPARE noodles per package directions. Place peanut butter in small microwaveable bowl and microwave on high 15 seconds to soften.
• 2. WHISK together peanut butter, soy sauce, vinegar, oil, chile paste (if using), and sesame seeds in large bowl while noodles cook. Set aside.
• 3. HEAT medium skillet coated with cooking spray over medium heat. Add tofu and sauté until lightly browned, about 5 minutes.
• 4. DRAIN pasta and add to peanut sauce along with all but 1/2 cup of the carrots. Mix until well combined. Top with tofu and remaining carrots and sprinkle with scallions. Serve immediately or chill and serve cold.
• Nutritional Info Per Serving.
• 377 cal, 16 g pro, 36 g carb, 5 g fiber, 19.5 g fat, 3.5 g sat fat, 0 mg chol, 551 mg sodium.
• NOTE: Chile paste is available in the ethnic food section of most supermarkets or via importfood.com.
• Flat Belly Bonus.
• The fiber and protein in Japanese soba noodles (made from buckwheat) will keep you satisfied longer than a bowl of traditional pasta.

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.