Tofuandnoodlesaladwithpeanutsauce Recipes

Steps:

• Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.
• Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.

Steps:

• Put the noodles in a large bowl, cover with hot water and soak until just softened, about 4 minutes. Drain and rinse under cold water; set aside.
• Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the tofu in a single layer and cook, undisturbed, until golden on the bottom, about 4 minutes. Toss gently with a spatula and cook, tossing occasionally, until golden all over, about 4 more minutes; season with salt. Add 1 more tablespoon vegetable oil, the scallions, celery and bell pepper and cook, stirring, until the vegetables are crisp-tender, about 2 minutes. Add 1 tablespoon curry powder and season with salt; stir until the vegetables are coated and the curry powder is lightly toasted, about 1 minute. Transfer the tofu and vegetables to a bowl.
• Add the remaining 1 tablespoon vegetable oil and 1 tablespoon curry powder to the skillet. Add the drained noodles and cook, tossing, until they turn yellow, 1 to 2 minutes. Add the tofu mixture, soy sauce and chicken broth and cook, tossing, until most of the liquid evaporates, 1 to 2 minutes. Stir in the lime juice and season with salt. Top each serving with the bean sprouts and serve with lime wedges.

Steps:

• Heat oil in a large skillet over medium-high until hot. Cook tofu in a single layer, undisturbed, until golden brown on one side, about 8 minutes. Turn and continue to cook until golden on the other side, about 6 minutes. Transfer to a paper towel-lined plate.
• Cook peppers in same skillet, stirring frequently, until beginning to soften, about 5 minutes.
• Meanwhile, cook noodles according to package directions.
• Whisk peanut butter, soy sauce, vinegar, brown sugar, fish sauce, and lime juice in a medium bowl to combine.
• Toss tofu, noodles, peppers, peanut butter sauce, and spinach in a large bowl. Transfer to a platter. Top with cilantro and peanuts. Serve with lime wedges alongside.

Steps:

• In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
• Combine pasta with the sliced vegetables in a large bowl.
• Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
• Enjoy!

Steps:

• 1.Position rack in lower third of oven; preheat to 450°F. Coat a large baking sheet with cooking spray. Put a large pot of water on to boil for spaghetti. 2.Combine lime juice, soy sauce and oil in a large bowl. Stir in tofu; marinate, stirring frequently, for 10 minutes. 3.Using a slotted spoon, transfer the tofu to the prepared baking sheet; reserve the marinade. Roast the tofu, stirring once halfway through, until golden brown, 16 to 18 minutes. 4.Meanwhile, cook spaghetti according to package directions. Drain. 5.Whisk peanut butter, 3 tablespoons water, garlic and ginger into the reserved marinade. Add the spaghetti, cabbage, bell pepper and snow peas; toss to coat. Top with the tofu.

Steps:

• Slice the tofu into 4 equal pieces; combine the soy sauce, mirin and ginger; marinate the tofu in this mixture in the fridge for at least 30 minutes and up to 4 hours, turning it occasionally; remove it from the marinade and gently wipe off any solids.
• Heat oven to 400°; lightly oil a baking sheet and arrange tofu on it and bake for 20-25 minutes; remove and set aside.
• Sauce: Combine sauce ingredients in a blender and blend until smooth, it should have the consistency of heavy cream; you can do this ahead of time and store in the fridge for up to 5 days then bring to room temperature before using.
• Bring a large pot of lightly salted water to a boil and cook the soba noodles until al dente, 4 minutes or so; drain the noodles and rinse them very well with cold water; place in a bowl and toss with the radish, pea shoots and carrots along with about half of the peanut sauce, or more as you desire.
• Divide the mixture among 4 plates or shallow bowls and top with the pieces of tofu and drizzle with a bit more of the sauce.
• For Vegetarian use the water not the chicken broth.

Steps:

• Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
• Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
• Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
• Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
• Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

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.