Peanut Noodles with Gingered Vegetables and Tofu Recipe

Name: Peanut Noodles with Gingered Vegetables and Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 2 tablespoons minced fresh ginger; 8 ounces broccoli, tops cut into florets, stems peeled, cut into thin strips; 1 large carrot, peeled, cut into thin strips; 1 celery stalk, thinly sliced; 8 green onions, white parts cut into thin strips, green parts chopped; 1 medium zucchini; 1 medium-size yellow crookneck squash, cut lengthwise in half, then crosswise into 1/3-inch-thick slices; 1 red bell pepper, cut into thin strips; 2 tablespoons dry Sherry; 10 ounces extra-firm or firm tofu, cut into 1/2-inch pieces; 12 ounces spaghetti, freshly cooked; Chinese Peanut Sauce; 1 cup lightly salted roasted peanuts

Servings: persons

2 tablespoons peanut oil
2 tablespoons minced fresh ginger
8 ounces broccoli, tops cut into florets, stems peeled, cut into thin strips
1 large carrot, peeled, cut into thin strips
1 celery stalk, thinly sliced
8 green onions, white parts cut into thin strips, green parts chopped
1 medium zucchini
1 medium-size yellow crookneck squash, cut lengthwise in half, then crosswise into 1/3-inch-thick slices
1 red bell pepper, cut into thin strips
2 tablespoons dry Sherry
10 ounces extra-firm or firm tofu, cut into 1/2-inch pieces
12 ounces spaghetti, freshly cooked
Chinese Peanut Sauce
1 cup lightly salted roasted peanuts

1
Heat peanut oil in large nonstick skillet over medium-high heat.
2
Add ginger and stir 30 seconds.
3
Add broccoli, carrot and celery and saute 5 minutes.
4
Add white parts of green onions, zucchini, yellow squash, bell pepper and Sherry and saute until vegetables are crisp-tender, about 3 minutes longer.
5
Add tofu and stir gently until heated through, about 2 minutes.
6
Season to taste with salt and pepper.
7
Place spaghetti in large bowl.
8
Add Chinese Peanut Sauce and toss to coat.
9
Transfer to platter.
10
Top with vegetable mixture.
11
Sprinkle with peanuts and chopped green parts of green onions.

379

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons peanut oil, 2 tablespoons minced fresh ginger, 8 ounces broccoli, tops cut into florets, stems peeled, cut into thin strips, 1 large carrot, peeled, cut into thin strips, and more.

Yes, Peanut Noodles with Gingered Vegetables and Tofu 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.

Peanut Noodles with Gingered Vegetables and Tofu

How did you like this recipe?

Frequently Asked Questions