Peanut Sesame Noodles with Tofu and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Organic udon noodle, 6 oz Cabbage, fresh, 1 cup, shredded Carrots, raw, .75 cup, chopped Onions, raw, .5 cup, chopped Ginger Root, 1 tbspHouse Tofu Cutlet (half package), 5 oz Sesame Oil, 2 tbsp Garlic, 2 cloveSesame Seeds (Toasted) 3 tbsp (for sprinkling)Sauce:Cider Vinegar, 1 tbsp Soy sauce (tamari), 2 tbsp Smucker's Natural Creamy Peanut Butter, 4 tbsp Brown Sugar, 4 tbsp unpackedScallions (Green Onions), raw, 5 large Hot water (about 3 tbsp)red pepper flakes, 1 tsp (less if you don't like it spicy, more if you do)
Cut the tofu cutlet into 1/2 to 1 inch chunks. Heat 1 tbsp oil in pan, add tofu. Sautee until it starts to crisp, stirring occasionally. Transfer to a paper-towel covered plate to rest. Salt and pepper tofu if desired (not in nutrition info). Turn off heat.
Shred the cabbage and carrots (unless using pre-shredded package). Shred onion. Mince garlic and ginger. Chop scallions.
Start heating the water for the noodles.
In a small bowl, mix together sauce ingredients. Microwave for 60 seconds and stir. Adjust ingredient amounts to your taste -- play with it!
Heat the remaining 1 tbsp sesame oil in a large skillet or wok and add garlic. Cook for 1 minute. Add onion, cabbage, carrot, and ginger. Stir and sautee until the vegetables are the desired texture. Add scallions and cook for another minute. Turn off heat.
Cook Udon noodles according to package. When finished, strain and add to the vegetables and cover with sauce and tofu. Stir til combined. Season to taste, and serve with sesame seeds sprinkled over top.
Serving Size: Makes Six Servings
Number of Servings: 6
Shred the cabbage and carrots (unless using pre-shredded package). Shred onion. Mince garlic and ginger. Chop scallions.
Start heating the water for the noodles.
In a small bowl, mix together sauce ingredients. Microwave for 60 seconds and stir. Adjust ingredient amounts to your taste -- play with it!
Heat the remaining 1 tbsp sesame oil in a large skillet or wok and add garlic. Cook for 1 minute. Add onion, cabbage, carrot, and ginger. Stir and sautee until the vegetables are the desired texture. Add scallions and cook for another minute. Turn off heat.
Cook Udon noodles according to package. When finished, strain and add to the vegetables and cover with sauce and tofu. Stir til combined. Season to taste, and serve with sesame seeds sprinkled over top.
Serving Size: Makes Six Servings
Number of Servings: 6
Nutritional Info Amount Per Serving
- Calories: 317.9
- Total Fat: 14.3 g
- Cholesterol: 0.0 mg
- Sodium: 949.3 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 5.2 g
- Protein: 10.6 g
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