PEANUT NOODLES WITH GINGERED VEGETABLES AND TOFU
Make and share this Peanut Noodles with Gingered Vegetables and Tofu recipe from Food.com.
Provided by Strawberry Girl
Categories Soy/Tofu
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat peanut oil in large non-stick skillet over medium-high heat. Add ginger and stir 30 seconds.
- Add broccoli, carrot and celery and saute 5 minutes.
- Add white parts of green onions, zucchini, yellow squash, bell pepper and sherry and saute 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.
- Chinese Peanut Sauce: Mix peanut butter, soy sauce and garlic in medium bowl. Whisk in 1/2 cup hot water. Add remaining ingredients; whisk to blend. Season with salt and pepper. Let stand at room temperature 1 hour or cover and refrigerate up to 1 day. Makes about 1 3/4 cups.
- 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.
Nutrition Facts : Calories 694.6, Fat 37.4, SaturatedFat 6.3, Sodium 786.3, Carbohydrate 67.5, Fiber 9.5, Sugar 10.5, Protein 28.9
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- Place a medium frying pan over medium heat and add the vegetable oil. Bring to temperature. Add the tofu and fry for approx 5 minutes before flipping and frying the other side. Remove from the pan and set aside when lightly golden and crispy.
- Peel the ginger with a teaspoon and slice into fine matchsticks. Add to the frying pan along with the garlic and fry for a minute or until just starting to caramelise. Meanwhile, in a small bowl, whisk together the soy sauce, water, dark brown sugar, Chinese black vinegar, red chilli and cornstarch.
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