Peanut Noodles with Gingered Vegetables and Tofu

May 20, 2023May 20, 20230 1
Peanut Noodles with Gingered Vegetables and Tofu: A flavorful and hearty vegan dish
in Main

Prep

35 min

Cook

20 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

2 tablespoons peanut oil
2 tablespoons fresh ginger , minced
8 ounces broccoli
1 large carrot
1 stalk celery , thinly sliced
8 green onions
1 medium zucchini
1 medium crookneck yellow squash
1 red bell pepper
2 tablespoons dry sherry
10 ounces firm tofu or 10 ounces extra firm tofu
12 ounces spaghetti , cooked
1 cup roasted peanuts , lightly salted
1/2 cup creamy peanut butter
2 tablespoons soy sauce
4 tablespoons garlic , minced
1/2 cup water , hot
1/4 cup cilantro , chopped
3 tablespoons apple cider vinegar
2 teaspoons sugar
3/4 teaspoon red pepper flakes

Nutrision Information

Servings Per Recipe
4
Calories
808
Sugar
11g
Fat
45g
Peanut Noodles with Gingered Vegetables and Tofu is a flavorful and hearty vegan dish that's perfect for a weeknight dinner or meal prep. The dish features a rainbow of colorful veggies, including broccoli, carrot, celery, zucchini, and red bell pepper, that are stir-fried with fragrant ginger and firm tofu. The dish is then tossed with spaghetti noodles and a creamy peanut butter sauce that's seasoned with garlic, cilantro, and red pepper flakes. This dish is satisfying, comforting, and nutritious, making it a crowd-pleaser for vegans and non-vegans alike.

Instructions

1.Heat a large wok or skillet over high heat. Add the peanut oil and ginger and stir-fry for 30 seconds.
2.Add the broccoli, carrot, celery, green onions, zucchini, crookneck squash, and red bell pepper to the skillet and stir-fry for 4-6 minutes until the vegetables are tender-crisp. Add the sherry and stir-fry for another 30 seconds.
3.Add the tofu to the skillet and stir-fry for 1-3 minutes until it is lightly browned and heated through.
4.In a separate bowl, mix together the peanut butter, soy sauce, garlic, hot water, cilantro, apple cider vinegar, sugar, and red pepper flakes to create the sauce. Add the cooked spaghetti and sauce to the skillet and toss to combine. Serve the noodles topped with chopped roasted peanuts.

PROS

This dish is packed with plant-based protein, fiber, and essential vitamins and minerals.

It’s vegan and gluten-free, making it a great option for those with dietary restrictions or preferences.

It’s easy to customize by swapping out the vegetables or adding in your favorite toppings.

It’s a flavorful and satisfying meal that can easily be reheated for leftovers.

CONS

Cooking and chopping all of the vegetables can be time-consuming and labor-intensive.

The dish can be heavy on calories and carbs due to the pasta and peanut butter sauce, so it may not be the best choice for those watching their weight or blood sugar levels.

HEALTH & BENEFITS

This dish is high in plant-based protein from the tofu and peanuts, which is important for building and repairing muscle tissue.
The broccoli and red bell peppers are rich in vitamin C, an antioxidant that supports immune function and collagen production.
The ginger in this dish has anti-inflammatory properties and can aid in digestion.

Print

Leave a Reply

Your email address will not be published.