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Ingredients:
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| 8 |
ounces wide udon noodles (Japanese buckwheat noodles) |
| 15 |
ounces firm or extra-firm tofu |
| 2 |
teaspoons of sesame oil |
| 1 |
red bell pepper, cut into thin strips 2-3 inches in length (julienned) |
| 1 |
small zucchini, julienned |
| 2 |
cups snow peas |
| 1 |
cup sliced mushrooms |
| ½ |
cup red cabbage, julienned |
| ½ |
cup What You Do With Tofu!® Spicy Peanut Sauce |
| 2 |
green onions sliced width-wise, for garnish |
| ¼ |
cup peanuts, unsalted, chopped, for garnish |
| 1 |
small red chili pepper, seeded and sliced in ¼ inch pieces (optional) |
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Directions:
- Cook noodles according to package directions. To avoid overcooking, rinse with cold water after draining. Meanwhile, cut tofu into 1/2-inch cubes, drain in colander over sink.
- Heat large, deep nonstick skillet or wok over medium-high heat. Add 1 tsp. sesame seed oil, red pepper, zucchini, snow peas, mushrooms, and red cabbage; stir-fry 2-3 minutes, or until vegetables are crisp-tender. Remove from skillet to separate bowl.
- Add remainder of sesame seed oil and tofu to wok; stir-fry 3-4 minutes until lightly browned. Add ¼ cup of What You Do With Tofu!® Spicy Peanut Sauce and mix well. Let cook for 1 minute with sauce. Stir in vegetables, noodles and remaining sauce; mix well.
- Transfer to serving plates. Garnish with green onion, peanuts and red chili pepper.
Preparation time start to finish: 25 min.
Cooking Time: 15 min.
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Other ingredients that taste great with this:
- Bean sprouts
- Bok choy, smallest available, sliced into quarters
- Carrots, shredded
- Green beans, fresh, cut in half width-wise
- Add shredded chicken for a non-vegetarian version. Cook chicken separately and add in with tofu.
Helpful tips:
- The more water you get out of the tofu, the more flavor will be absorbed from the sauce.
- The more uniform the size of the vegetables, the easier it will be to make sure they are all cooked to the same level of tenderness. Add those vegetables that take a little longer to cook to the skillet first.
- Fresh vegetables are best, but if you're short for time, you can substitute frozen ones, but they must be thawed and drained before using in the recipe.
- Can't find udon noodles? Substitute whole-wheat angel hair pasta or rice noodles.
Servers 4-6
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