Mary Lebrun

Peanut and tofu noodles are an Asian inspired meatless meal.  Whole wheat spaghetti is tossed in a creamy peanut butter sauce that is flavored with soy sauce, rice vinegar, chili garlic sauce, and brown sugar.  A variety of veggies and cubes are crispy tofu are added to the noodles.  Chopped cilantro brings the whole dish together with a pop of freshness.  These peanut and tofu noodles can be served either cold or hot and are a wonderful dish for summer.

Peanut and Tofu Noodles

Ingredients:

1/3 cup peanut butter (smooth or crunchy is fine)
1/4 cup soy sauce for sauce plus 2 tbsp for tofu
2 tbsp rice vinegar
1 tbsp chili garlic sauce
1 tbsp brown sugar
1 clove garlic, minced
3 tbsp water
1 block extra firm tofu, pressed and chopped into cubes
1 medium carrot, shredded
6 green onions, chopped
1/3 cup cilantro, chopped 
3/4 cup frozen peas, thawed
1/2 cup peanuts, chopped
10 oz whole wheat spaghetti noodles

For full recipe instructions, click here.