The original recipe for my Peanut Noodles had chicken in them, so in our quest to remove as much animal based foods from our diet I did a make over for Kirk (as he loves this dish). This time around I added in veggies and tofu to round the dish out. On the tofu, Safeway carries an organic version that is pre-cubed (extra firm). It is worth it as it has a better texture than when I cube a big square of tofu up! On the sweet red chili pepper sauce and other items, I stock up at Costco as we go through these items fast. Red Chili is like spicy ketchup to us….
Peanut Noodles with Tofu
- 8 ounces spaghetti, broken into half
- 1 cup carrots, peeled and diced
- 1 cup sweet onion, peeled and diced
- 8 ounces small cubed tofu, well-drained
- 1 Tbsp vegetable oil
- 1/2 to 1 cup lower sodium vegetable broth
- 1/4 cup organic natural style chunky peanut butter
- 3 Tbsp lower sodium soy sauce
- 3 Tbsp dried or fresh chives, chopped
- 2 Tbsp (or more) sweet red chili sauce
- 1 Tbsp agave syrup
- 1 Tbsp sliced garlic (fresh or dried)
- 1 tsp dried ginger
- 1 tsp sesame oil
In a large non-stick skillet heat the oil over medium high. Add in the onion and tofu, cook till the tofu is golden brown (if using fresh garlic add it in at the end to cook it). Stash it in a clean bowl. Add in the sauce ingredients, turn down to medium-low and stir till mixed. add the tofu back in, turn to low and let simmer till thick and gently bubbling.
Meanwhile bring a pot of water to a boil with the carrots in the pot. Add in the pasta and cook for time on package. Drain and toss with the hot sauce.
Serves 2 to 3.