Peanut Noodles with Asian-Style Vegetables and Tofu

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Peanut Noodles with Asian-Style Vegetables and Tofu

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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10 ounces extra-firm tofu -- cubed

1 cup broccoli

8 scallions

1 medium zucchini

1 yellow squash

2 tablespoons peanut oil

2 tablespoons ginger root -- minced

1 large carrot -- peeled, cut into thin strips

1 celery stalk -- thinly sliced

1 red bell pepper -- cut into thin strips

2 tablespoons dry sherry

salt to taste

pepper to taste

12 ounces linguine -- cooked

Spicy Peanut Sauce

1 cup lightly salted roasted peanuts

 

Serves 4 to 6

 

Cut the tops of the broccoli into florets. Then peel the stems, and cut them

into thin strips. Set aside.

 

Cut the white parts of the scallions into thin strips. Then chop the green

parts. Set aside.

 

Cut the zucchini lengthwise in half, then cut it crosswise into 1/3-inch thick

slices. Set aside.

 

Cut the yellow squash lengthwise in half, then crosswise into 1/3-inch thick

slices. Set aside.

 

In a large frying pan, heat the peanut oil over medium-high heat. Add the

ginger and stir for 30 seconds. Add the broccoli, carrot, and celery, and saute

for 5 minutes.

 

Add the white parts of the scallions, along with the zucchini, yellow squash,

bell pepper, and sherry, and saute until the vegetables are crisp-tender.

 

Add the tofu, and stir gently for 2 minutes, or until heated through. Season to

taste with salt and pepper.

 

Place the cooked linguine in a large mixing bowl. Add the Spicy Peanut Sauce,

and toss to coat.

 

Transfer the linguine to a serving platter, and top with the vegetable mixture.

Sprinkle with peanuts and the chopped green parts of the scallions.

 

Description:

" Pretty and delicious, this pasta has plenty of vegetables, and a

terrific Asian-style sauce. "

 

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Per Serving (excluding unknown items): 494 Calories; 13g Fat (23.3% calories

from fat); 20g Protein; 74g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

37mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0