This dish was a huge hit with the oldest son as well as the husband. Of all the peanut sauces I have made over the years this is my favorite so far. If you can find pre-cubed tofu it is worth picking up, I have found it to have better texture than cubing a big piece of it. My impression is that the excess water leaves faster as well.
Peanut and Tofu Noodles
- 16 ounces small pasta (spirals worked well)
- 8 ounces cubed extra firm tofu, drained well
- 2 Tbsp vegetable oil
- 14 ounce bag frozen stir fry mix
- 1 cup lower sodium vegetable broth
- 1/4 cup honey
- 5 Tbsp natural chunky style peanut butter
- 3 Tbsp lower sodium soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1 tsp granulated garlic
- 1 tsp dried ginger
- 1/2 tsp red pepper flakes
In a mesh strainer let the tofu drain for at least 15 minutes to remove more of the water.
Bring a large pot of water to a boil, cook pasta for time on package. Drain.
Meanwhile in a large non-stick skillet heat 1 Tbsp of the oil over medium-high, add in the tofu and cook till browned, shaking the pan often. Stash the tofu in a glass bowl, add in the remaining 1 Tablespoon of oil and stir fry the vegetables, adding the tofu back in when the vegetables are almost done. Whisk the sauce ingredients together, turn the heat down to medium and add it in, stirring gently. Let heat through stirring often, take off the heat and toss with the cooked pasta.
Serves 3 to 4.