Spinach Noodles With Peanut Tofu Sauce

Submitted by GothicGranola

"from 'The Ultimate Peanut Butter Cookbook' The authors suggest using the sauce in Asian-inspired burritos or serving with grilled vegetables. Or thing it out with vegetable or chicken broth and serve as a dressing for a salad."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 4

ingredients

• 177.44 ml silken tofu
• 118.29 ml creamy peanut butter
• 44.37 ml soy sauce, preferably reduced sodium soy sauce
• 44.37 ml red wine vinegar
• 14.79 ml minced peeled fresh ginger
• 4.92 ml sugar
• 226.79 g dried spinach noodles or 340.19 g fresh spinach noodles, cooked and drained according to instructions

directions

1. Place tofu, peanut butter, soy sauce, red wine vinegar, ginger, and sugar in a food processor fitted with the chopping blade. Process or blend until smooth, scarping down the sides of the bowl as necessary. (Sauce can be made up to 3 days ahead but bring to room temperature before using with noodles).
2. Toss the noodles with the sauce in a large bowl. Serve at once.