Noodles and Spinach With Tofu
- Reviews 3
Ready In: 20 mins
Serves: 4
Yields: 4
Ingredients
- 1 lb whole wheat spaghetti, cooked
- 1 lb frozen or fresh steamed spinach
- 1 -1 1⁄2 lb firm tofu, cut into 3/4 inch cubes
- 2 -4 tablespoons sesame oil
- 2 -4 tablespoons soy sauce
- 2 -4 teaspoons minced garlic
- 2 tablespoons peanut butter
- 2 tablespoons tahini (ground sesame)
- 2 teaspoons sesame seeds
Directions
- For the sauce: Pour 1-2 tbs sesame oil in large frying pan/wok over medium heat. Ad 1-2 tbs of soy sauce, 1-2 tsp minced garlic, 1 tbs peanut butter and 1 tbs tahini. Stir until mixed into a thick consistency, about 30 seconds.
- Immediately add tofu and stir to coat. Stir intermittently, allowing tofu to brown before stirring. When tofu is browned remove from pan and set aside, cover to keep warm.
- Repeat sauce process above, being perhaps a bit more liberal with oil and soy sauce. Add cooked spaghetti and mix through.
- Add spinach and mix again. Heat and taste test for flavor.
- Add tofu when spaghetti is hot, and sprinkle with with sesame seeds.
- Toss and serve.
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