Gingered Tofu Aubergine Pea Noodles Recipes

TOFU WITH PEANUT-GINGER SAUCE

Tofu With Peanut-Ginger Sauce image

If you don't feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.

Provided by Martha Rose Shulman

Categories easy, lunch, quick, appetizer

Time 10m

Yield 1/2 to 2/3 cup

Number Of Ingredients 7

Ingredients

3 tablespoons creamy unsalted, unsweetened peanut butter
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 to 2 teaspoons light brown sugar, to taste
1 1/2 teaspoon ginger juice (grate 1 tablespoon ginger, wrap in cheesecloth and squeeze)
Cayenne to taste
2 to 4 tablespoons warm water

Steps:

In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).

PEANUT NOODLES WITH GINGERED VEGETABLES AND TOFU

Peanut Noodles with Gingered Vegetables and Tofu image

Yield Serves 6

Number Of Ingredients 14

Ingredients

2 tablespoons peanut oil
2 tablespoons minced fresh ginger
8 ounces broccoli, tops cut into florets, stems peeled, cut into thin strips
1 large carrot, peeled, cut into thin strips
1 celery stalk, thinly sliced
8 green onions, white parts cut into thin strips, green parts chopped
1 medium zucchini
1 medium-size yellow crookneck squash, cut lengthwise in half, then crosswise into 1/3-inch-thick slices
1 red bell pepper, cut into thin strips
2 tablespoons dry Sherry
10 ounces extra-firm or firm tofu, cut into 1/2-inch pieces
12 ounces spaghetti, freshly cooked
Chinese Peanut Sauce
1 cup lightly salted roasted peanuts

Steps:

Heat peanut oil in large nonstick skillet over medium-high heat. Add ginger and stir 30 seconds. Add broccoli, carrot and celery and sauté 5 minutes. Add white parts of green onions, zucchini, yellow squash, bell pepper and Sherry and sauté until vegetables are crisp-tender, about 3 minutes longer. Add tofu and stir gently until heated through, about 2 minutes. Season to taste with salt and pepper.
Place spaghetti in large bowl. Add Chinese Peanut Sauce and toss to coat. Transfer to platter. Top with vegetable mixture. Sprinkle with peanuts and chopped green parts of green onions.

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