Peanut Noodles With Tofu

READY IN: 40mins
Top Review by Susan Phillips

This was really good!! My husband likes his spicy food a little sweet, so I added 1/3 cup honey - and a little extra broth to the sauce. We like to cook in double batches so we can freeze meals for later - but everyone wanted seconds so it was hard to reserve enough for another meal, lol. I think I might add onions next time, too - but that's just b/c we're really into onions and garlic here.

Ingredients Nutrition

Directions

  1. Cook pasta according to package instructions.
  2. Place red pepper strips and sugar snap peas in bottom of a colander, and drain cooked pasta over vegetables (this will slightly blanch vegetables).
  3. Heat oil in a medium-sized saucepan set over medium-high.
  4. Add ginger and garlic, and cook, stirring, 2 minutes.
  5. Add soy sauce, rice vinegar, chili paste, peanut butter and broth; stir until smooth.
  6. Stir in tofu, and reduce heat to a simmer.
  7. Simmer for 6 to 7 minutes, or until sauce is thickened.
  8. Toss sauce and tofu with pasta.
  9. Gently stir in carrots and cilantro.
  10. Serve warm or at room temperature.

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