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Meatless Monday: Peanut noodles with tofu and vegetables

Posted Aug 16 2010 8:37am

by kiwilog

Some people have a rotation of standards meals they cook, making it really easy to figure out what’s for dinner. I’m not one of them. With a way too big collection of cookbooks and an unhealthy obsession with food blogs, I’m constantly finding new recipes to try (tomato cobbler, anyone?). Sometimes they’re good and sometimes they aren’t, but no matter what they taste like, I usually never remember to make them again. Except for these peanut noodles.

When it comes to not having a list of standards or stand-bys, this dish is the exception. It comes together in about a half hour, I always have the ingredients on hand, and when I’m staring off into space trying to decide what on earth I feel like eating for dinneralways fits the bill. Try peanut noodles with tofu and vegetables hot or cold, I promise you’ll love it!

Peanut noodles with tofu and vegetables
Prep + cook time: 35 minutes

1 pound extra firm tofu, drained and patted dry
1 tablespoon plus 1 teaspoon canola oil, divided
1 medium onion, sliced
1/2 pound mushrooms, sliced
2 cups red cabbage, shredded
1 pound broccoli, cut into florets
3/4 cup natural peanut butter
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 cloves garlic, minced
1/2 cup warm water
1 pound whole wheat spaghetti

1. Preheat the oven or toaster oven to 425F. Grease a baking sheet with 1 teaspoon canola oil.
2. Slice tofu into 8 pieces and place on the baking sheet. Sprinkle with salt, flip the pieces, and sprinkle the other side with salt. Bake for 25 minutes, then remove from the oven and cut into 1-2″ pieces.
3. In a large saute pan over medium heat, add the onion and canola oil. Saute 5-7 minutes, until translucent, then add the mushrooms. Saute 5-7 minutes more, and transfer the mixture to a large bowl.
4. Place the saute pan back over the heat and saute the cabbage until crunchy-tender, 3-5 minutes. Add to the onion-mushroom mixture.
5. Set a large pot of water to boil.
6. Make the peanut sauce: In a medium container, add the peanut butter, soy sauce, rice wine vinegar, garlic, and warm water. Put the lid on the container and shake until combined.
7. Once the water is boiling, cook the spaghetti according to package directions. 1 minute before the spaghetti is ready to drain, add the broccoli to the boiling water. Drain.
8. Combine the spaghetti and broccoli with the onions, mushrooms, and cabbage. Add the tofu pieces and the peanut sauce, and toss to combine. Serve.

Serves 8
Per serving: Calories 432, fat 19 g, protein 23 g, carbohydrates 55 g, dietary fiber 12 g

-Marygrace, KIWI staff writer

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