Peanut Sesame Noodles with Sautéed Vegetables and Tofu
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Author Rebecca Bitzer MS RD LD
Servings
4-6 servings
Servings
4-6 servings
Peanut Sesame Noodles with Sautéed Vegetables and Tofu
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Author Rebecca Bitzer MS RD LD
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
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Instructions
  1. Heat 1 Tablespoon garlic-infused oil in a small saucepan over mediumlow heat. Add red pepper flakes and ginger chunks and sauté until soft, being careful not to let them burn. Turn off the heat.
  2. Combine oil mixture, 3 Tablespoons of the sesame seeds, peanut butter, rice vinegar, 2 Tablespoons of tamari, sugar, sesame oil, and two tablespoons warm water. Blend well in a blender or food processor, or with an immersion blender. Add warm water Tablespoon by Tablespoon until the texture resembles cream. Set aside.
  3. Boil water for noodles and cook according to package directions. Toss with a small amount of oil so noodles don’t stick together.
  4. Heat 1 Tablespoon garlic-infused oil in a large nonstick skillet on medium-low heat. Add the tofu squares, making sure each square of tofu touches the bottom of the pan. If your pan is not large enough, do this in batches. Cook, without stirring for about 4 minutes, or until golden on one side. Flip the tofu squares and let them brown on the other side. When tofu is browned, drizzle with remaining 1 Tablespoon of tamari and transfer tofu to a plate.
  5. Add remaining 1 Tablespoon of garlic-infused oil to the skillet. Sauté the vegetables until just tender.
  6. Add cooked noodles to the vegetable mixture and toss with peanut sesame sauce. Top with tofu squares and remaining sesame seeds.
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