Once again I diverge from my Real Simple recipe regimen to bring you a recipe that knocked my socks off. Let me begin by saying I am NOT a tofu fan. But this recipe may make me a believer. And–it’s on the table in less than 20 minutes. 10 minutes if you use pre-prepped thai peanut sauce that you can get at the grocery store. But I’ve made it according to the recipe as well and it’s still so good, I can barely stop at my portion the night I serve it and I eat lunch a half hour early the next day just to get some more.
I originally found this in Prevention Magazine/Flat Belly Diest but I can’t find it anymore so I’ll reprint it here:
Peanut Noodles with Tofu
4 Servings
4oz soba noodles
1/2 cup creamy natural peanut butter
3 TBS reduced-sodium soy sauce
3TBS rice wine vinegar
1/2 TBS toasted sesame oil
2 TBS chile paste with garlic
1 tsp sesame seeds
4oz light firm tofu (cut in 1/2″ cubes)
2 cups shredded carrots
3 scallions thinly sliced (1/4 cup)
1. Prep noodles per package directions. Place peanut butter in small bowl and microwave on high until softened
2. Whisk together peanut butter, soy sauce, vinegar, oil, chile paste and sesame seeds in large bowl. Set aside.
3. Heat skillet with cooking spray. Add tofu and saute until golden brown. About 5 minute.
4. Drain pasta and add to peanut sauce with all but 1/2 cup of carrots. Mix until combined. Top with tofu, remaining carrots and sprinkle with scallions. Serve immediately or chill and serve cold.
Nutritionals: 377 calories, 36g carbs, 5g fiber, 19.5g fat
