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.