Peanut Noodles with Gingered Vegetables and Tofu

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 fresh ginger, minced; 8 ounces broccoli; 1 large carrot; 1 stalk celery, thinly sliced; 8 green onions; 1 medium zucchini; 1 medium crookneck yellow squash; 1 red bell pepper; 2 tablespoons dry sherry; 10 ounces firm tofu or 10 ounces extra firm tofu; 12 ounces spaghetti, cooked; 1 cup roasted peanuts, lightly salted; ½ cup creamy peanut butter; 2 tablespoons soy sauce; 4 tablespoons garlic, minced; ½ cup water, hot; ¼ cup cilantro, chopped; 3 tablespoons apple cider vinegar; 2 teaspoons sugar; ¾ teaspoon red pepper flakes

Servings: persons

2 tablespoons peanut oil
2 tablespoons fresh ginger, minced
8 ounces broccoli
1 large carrot
1 stalk celery, thinly sliced
8 green onions
1 medium zucchini
1 medium crookneck yellow squash
1 red bell pepper
2 tablespoons dry sherry
10 ounces firm tofu or 10 ounces extra firm tofu
12 ounces spaghetti, cooked
1 cup roasted peanuts, lightly salted
½ cup creamy peanut butter
2 tablespoons soy sauce
4 tablespoons garlic, minced
½ cup water, hot
¼ cup cilantro, chopped
3 tablespoons apple cider vinegar
2 teaspoons sugar
¾ teaspoon red pepper flakes

1
Heat peanut oil in large non-stick 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
Chinese Peanut Sauce: Mix peanut butter, soy sauce and garlic in medium bowl.
8
Whisk in 1/2 cup hot water.
9
Add remaining ingredients; whisk to blend.
10
Season with salt and pepper.
11
Let stand at room temperature 1 hour or cover and refrigerate up to 1 day.
12
Place spaghetti in large bowl.
13
Add Chinese Peanut Sauce and toss to coat.
14
Transfer to platter.
15
Top with vegetable mixture.
16
Sprinkle with peanuts and chopped green parts of green onions.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 2 tablespoons peanut oil, 2 tablespoons fresh ginger, minced, 8 ounces broccoli, 1 large carrot, 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.

That's it — enjoy your meal!