Cold Peanut Noodles with Tofu and Red Peppers Recipe

Name: Cold Peanut Noodles with Tofu and Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound firm tofu, cut into 1/2-inch dice; 1/4 cup plus 2 tablespoons soy sauce; 3/4 pound Chinese chow mein noodles or thin linguine; 1/2 cup creamy peanut butter; 1/2 cup chicken stock or low-sodium broth; 1 tablespoon rice vinegar; 3/4 teaspoon Chinese chile-garlic sauce; 1 tablespoon chopped fresh ginger; 1 garlic clove; 3/4 teaspoon Asian sesame oil; 2 large red bell peppers, thinly sliced; 3 large scallions, cut into 2-inch lengths and julienned; Cilantro sprigs, for garnish

Servings: persons

1/2 pound firm tofu, cut into 1/2-inch dice
1/4 cup plus 2 tablespoons soy sauce
3/4 pound Chinese chow mein noodles or thin linguine
1/2 cup creamy peanut butter
1/2 cup chicken stock or low-sodium broth
1 tablespoon rice vinegar
3/4 teaspoon Chinese chile-garlic sauce
1 tablespoon chopped fresh ginger
1 garlic clove
3/4 teaspoon Asian sesame oil
2 large red bell peppers, thinly sliced
3 large scallions, cut into 2-inch lengths and julienned
Cilantro sprigs, for garnish

1
In a large bowl, toss the tofu with 2 tablespoons of the soy sauce and let stand for 10 minutes.
2
Bring a large saucepan of water to a boil.
3
Add the chow mein noodles and cook until they are al dente.
4
Drain and rinse the noodles under cold water.
5
Shake out the excess water and add the noodles to the tofu and soy sauce.
6
Meanwhile, in a blender, combine the remaining 1/4 cup of soy sauce with the peanut butter, chicken stock, rice vinegar, chile-garlic sauce, ginger, garlic and sesame oil and puree until a smooth sauce forms.
7
Pour the peanut sauce over the noodles, add the sliced red bell peppers and scallions and toss.
8
Garnish with cilantro and serve.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound firm tofu, cut into 1/2-inch dice, 1/4 cup plus 2 tablespoons soy sauce, 3/4 pound Chinese chow mein noodles or thin linguine, 1/2 cup creamy peanut butter, and more.

Yes, Cold Peanut Noodles with Tofu and Red Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Peanut Noodles with Tofu and Red Peppers

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