Ingredients
-
2
-
2
-
8
-
1
-
1
-
8
-
1
-
1
-
1
-
2
-
-
-
-
-
Directions
Peanut Noodles with Gingered Vegetables and Tofu, , I can’t really review this recipe since I only made the sauce to go over noodles. It was a nice consistency but was a little too sweet for my tastes. It would probably have evened out with all the other ingredients. Next time I will reduce the sugar by half.
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Steps
|
1
Done
|
Heat Peanut Oil in Large Non-Stick Skillet Over Medium-High Heat. Add Ginger and Stir 30 Seconds. |
|
2
Done
|
Add Broccoli, Carrot and Celery and Saute 5 Minutes. |
|
3
Done
|
Add White Parts of Green Onions, Zucchini, Yellow Squash, Bell Pepper and Sherry and Saute Until Vegetables Are Crisp-Tender, About 3 Minutes Longer. |
|
4
Done
|
Add Tofu and Stir Gently Until Heated Through, About 2 Minutes. |
|
5
Done
|
Season to Taste With Salt and Pepper. |
|
6
Done
|
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. |
|
7
Done
|
Place Spaghetti in Large Bowl. Add Chinese Peanut Sauce and Toss to Coat. Transfer to Platter. |
|
8
Done
|
Top With Vegetable Mixture. Sprinkle With Peanuts and Chopped Green Parts of Green Onions. |
