Best 5 Peanut Noodles With Gingered Vegetables And Tofu Recipes
In the realm of culinary delights, embark on a tantalizing journey with our Peanut Noodles with Gingering Vegetables and Tofu recipe. This delectable dish harmonizes the bold flavors of ginger and peanut sauce, creating a symphony of tastes that will awaken your palate. The vegetable medley, featuring broccoli, carrots, bell peppers, and snow peas, adds vibrant colors and a satisfying crunch. Succulent tofu adds a protein-rich foundation, while the creamy peanut sauce envelops every element in a velvety embrace. Brace yourself for a flavor explosion as you dive into this symphony of textures and flavors.
But that's not all! This culinary adventure also includes variations that cater to diverse dietary preferences and culinary inclinations. For those seeking a vegan option, we present a Tofu Pad Thai that showcases the magic of marinated tofu and a tangy tamarind dressing. Craving something a bit spicy? The Spicy Peanut Noodles with Chicken and Vegetables will set your taste buds ablaze with its fiery chili sauce.
If you're in the mood for a classic, the Chicken Pad Thai will transport you to the bustling streets of Bangkok with its authentic flavors and aromatic allure. And for a lighter option, the Vegetarian Pad Thai with Tofu offers a harmonious blend of textures and flavors, sure to satisfy even the most discerning palate.
So, prepare your chopsticks and embark on a culinary odyssey that will leave you craving for more. These peanut noodle recipes, with their diverse variations, promise an unforgettable gastronomic experience that will tantalize your taste buds and leave you yearning for more.
TOFU WITH PEANUT-GINGER SAUCE
Tofu and vegetables get a dramatic lift from a spicy peanut sauce. Serve with a cucumber salad for a low-calorie, nutrient-packed vegetarian supper.
Provided by Stacy Fraser
Categories Healthy Thai Vegetarian Recipes
Time 25m
Number Of Ingredients 12
Steps:
- To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
- To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
- Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
- Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 11.3 g, Fat 13.9 g, Fiber 3.3 g, Protein 12.4 g, SaturatedFat 2.3 g, Sodium 178.8 mg, Sugar 4.9 g
VEGETARIAN UDON NOODLES WITH PEANUT SAUCE
A Thai peanut sauce tossed into a medley of vegetables, Japanese udon noodles, and tofu.
Provided by Elaine A.
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
- Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
- Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.
- Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 54.8 g, Fat 18.4 g, Fiber 4.4 g, Protein 20.6 g, SaturatedFat 2.5 g, Sodium 944.8 mg, Sugar 12.8 g
PEANUT NOODLES
A really easy recipe that tastes equally good served hot, warm, or cold. Good for a packed lunch. Fettuccini or spaghetti both work great!
Provided by Maureen Cram
Categories Main Dish Recipes Pasta
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling water until done. Drain.
- Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
- Toss noodles with sauce, and serve.
Nutrition Facts : Calories 568.4 calories, Carbohydrate 70.1 g, Fat 24.8 g, Fiber 6.3 g, Protein 19.7 g, SaturatedFat 4.5 g, Sodium 1351.6 mg, Sugar 8.2 g
TOFU WITH PEANUT-GINGER SAUCE
If you don't feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, appetizer
Time 10m
Yield 1/2 to 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).
PEANUT NOODLES WITH GINGERED VEGETABLES AND TOFU
Make and share this Peanut Noodles with Gingered Vegetables and Tofu recipe from Food.com.
Provided by Strawberry Girl
Categories Soy/Tofu
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat peanut oil in large non-stick skillet over medium-high heat. Add ginger and stir 30 seconds.
- Add broccoli, carrot and celery and saute 5 minutes.
- Add white parts of green onions, zucchini, yellow squash, bell pepper and sherry and saute until vegetables are crisp-tender, about 3 minutes longer.
- Add tofu and stir gently until heated through, about 2 minutes.
- Season to taste with salt and pepper.
- 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.
- Place spaghetti in large bowl. Add Chinese Peanut Sauce and toss to coat. Transfer to platter.
- Top with vegetable mixture. Sprinkle with peanuts and chopped green parts of green onions.
Nutrition Facts : Calories 694.6, Fat 37.4, SaturatedFat 6.3, Sodium 786.3, Carbohydrate 67.5, Fiber 9.5, Sugar 10.5, Protein 28.9
Tips:
- Use a variety of vegetables. This recipe is a great way to use up leftover vegetables. Feel free to add or substitute any vegetables that you like.
- Don't be afraid to adjust the spice level. If you like your food spicy, add more chili paste or red pepper flakes. If you prefer a milder dish, use less.
- Serve the noodles immediately. This dish is best served fresh, so don't let it sit for too long before eating.
- Garnish with fresh herbs. Before serving, sprinkle the noodles with fresh cilantro, basil, or mint. This will add a pop of color and flavor.
Conclusion:
This peanut noodles with gingered vegetables and tofu is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The combination of peanut sauce, gingery vegetables, and tofu is both flavorful and satisfying. This dish is also a great way to get your daily dose of vegetables. So next time you're looking for a quick and easy meal that is both delicious and healthy, give this peanut noodles with gingered vegetables and tofu a try. You won't be disappointed!
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