Peanut Noodles With Gingered Vegetables And Tofu Recipes

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.

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.

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
• Toss noodles with sauce, and serve.