Stone Pier Press

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Peanut Sauce & Noodles with Tofu

Looking for your new favorite noodle dish? This simple peanut sauce is wonderfully creamy with a perfect combination of salty, sweet, sour, and spicy. Pictured here it includes sauteed onions and summer squash, fresh snap peas, scallions, micro-greens, and a nasturtium flower garnish.

| Yield: 8 Servings | Time: 1 hour |


Ingredients

Tofu

1 block tofu

Soy sauce

Nutritional yeast

Pasta

1 box whole wheat spaghetti

Sauce

1 can coconut milk

⅔ cup peanut butter

3 T brown sugar

3 T lemon juice

3 T soy sauce

2 T red curry paste

Optional veggie add-ins

Fresh or frozen peas

Sautéed zucchini, bell peppers, and/or onions

Steamed broccoli

Chopped scallions or chives

Lime

Preparation

For the tofu

  • Preheat oven to 400 degrees

  • Drain liquid from tofu package and then pat dry the tofu.

  • Crumble tofu into a bowl in small, bite-sized pieces

  • Soak tofu in as much soy sauce as it will absorb

  • Sprinkle with nutritional yeast to taste

  • Drizzle olive oil in a metal baking tray and add the tofu

  • Bake about 30 minutes, stirring once or twice, until it is brown and crispy

For the pasta

  • Boil a large pot of water with a bit of salt

  • Cook pasta until done

  • Drain water and cover

For the sauce

  • Combine all ingredients in a saucepan

  • Whisk until smooth

  • Heat on low until warm, stirring occasionally

To serve

  • If you are serving with steamed or sauteed vegetables, start them after you start the pasta water.

  • Mix the sauce in with the noodles.

  • Serve with tofu and veggies. Add a squirt of lime, if you want.


Recommended Pairings

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