Vegetable and Tofu Noodle Bowl With Peanut Sauce

Name: Vegetable and Tofu Noodle Bowl With Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces whole wheat spaghetti, uncooked; ¼ cup low-sodium teriyaki sauce; 2 tablespoons hot water; 3 tablespoons creamy peanut butter; ¼ teaspoon hot chili sauce, such as Sriracha or ¼ teaspoon crushed red pepper flakes; 2 teaspoons sesame oil; 1 teaspoon garlic, minced; 1 (16 ounce) tofu, extra firm water-packed (drained); 2 tablespoons teriyaki sauce (your choice, for marinating tofu) or 2 tablespoons soy sauce (your choice, for marinating tofu); 1 (16 ounce) bag frozen vegetables (stir fry variety, Safeway has a good one); 1 ½ tablespoons low sodium soy sauce; ⅓ cup dry roasted peanuts, chopped

Servings: persons

8 ounces whole wheat spaghetti, uncooked
¼ cup low-sodium teriyaki sauce
2 tablespoons hot water
3 tablespoons creamy peanut butter
¼ teaspoon hot chili sauce, such as Sriracha or ¼ teaspoon crushed red pepper flakes
2 teaspoons sesame oil
1 teaspoon garlic, minced
1 (16 ounce) tofu, extra firm water-packed (drained)
2 tablespoons teriyaki sauce (your choice, for marinating tofu) or 2 tablespoons soy sauce (your choice, for marinating tofu)
1 (16 ounce) bag frozen vegetables (stir fry variety, Safeway has a good one)
1 ½ tablespoons low sodium soy sauce
⅓ cup dry roasted peanuts, chopped

1
Prepare the tofu: Place tofu between several layers of heavy-duty paper towels.
2
Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally.
3
Cut the tofu into 1/2-inch cubes and place in a bowl.
4
Add either soy sauce or teriyaki sauce, and toss to coat the tofu.
5
Cover and chill for at least 1 hour.
6
For the noodle bowl:.
7
Cook pasta according to package directions, omitting salt and fat; drain and set aside.
8
Combine teriyaki sauce, hot water, peanut butter, and hot chile sauce (or red pepper flakes), stirring with a whisk.
9
Heat the sesame oil in a large nonstick skillet over medium-high heat.
10
Add minced garlic, and saute 1 minute.
11
Add tofu; saute for 5 minutes or until tofu has browned a little.
12
Add teriyaki sauce mixture, and cook for 2 minutes.
13
Add pasta, vegetables, and soy sauce; cook until thoroughly heated, stirring well.
14
Remove from heat and sprinkle with peanuts.

166

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.
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 12 ingredients. The key ingredients include: 8 ounces whole wheat spaghetti, uncooked, ¼ cup low-sodium teriyaki sauce, 2 tablespoons hot water, 3 tablespoons creamy peanut butter, and more.

Yes, Vegetable and Tofu Noodle Bowl With Peanut Sauce 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!