Prep 10 mins
Cook 20 mins
If you like peanut sauce on your noodles, this is great comfort food (at least for me). Get a bowl, curl up on the couch, and watch a movie! You can also substitute chicken or shrimp for the tofu (then it wouldn't be vegetarian, of course - the tofu is great in it, though). Add or subtract what you like, and let me know how it turns out!
- 8 ounces whole wheat spaghetti, uncooked
- 1⁄4 cup low-sodium teriyaki sauce
- 2 tablespoons hot water
- 3 tablespoons creamy peanut butter
- 1⁄4 teaspoon hot chili sauce, such as Sriracha or 1⁄4 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 1⁄2 tablespoons low sodium soy sauce
- 1⁄3 cup dry roasted peanuts, chopped
- Prepare the tofu: Place tofu between several layers of heavy-duty paper towels. Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally.
- Cut the tofu into 1/2-inch cubes and place in a bowl. Add either soy sauce or teriyaki sauce, and toss to coat the tofu. Cover and chill for at least 1 hour.
- For the noodle bowl:.
- Cook pasta according to package directions, omitting salt and fat; drain and set aside.
- Combine teriyaki sauce, hot water, peanut butter, and hot chile sauce (or red pepper flakes), stirring with a whisk.
- Heat the sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic, and sauté 1 minute.
- Add tofu; sauté for 5 minutes or until tofu has browned a little.
- Add teriyaki sauce mixture, and cook for 2 minutes.
- Add pasta, vegetables, and soy sauce; cook until thoroughly heated, stirring well.
- Remove from heat and sprinkle with peanuts.