Peanut Sesame Noodles with Tofu and Vegetables
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 318.0
- Total Fat: 14.3 g
- Cholesterol: 0.0 mg
- Sodium: 947.9 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 5.2 g
- Protein: 10.6 g
View full nutritional breakdown of Peanut Sesame Noodles with Tofu and Vegetables calories by ingredient
Introduction
If you use a sweetened peanut butter, omit the brown sugar (or greatly reduce it). Mine had no added sugar.You can add whatever vegetables you like.
Red Wine or Rice vinegar can be used instead of Cider.
If the peanut butter sauce is too runny, add some cornstarch and microwave for 1 min, then stir. If you use a sweetened peanut butter, omit the brown sugar (or greatly reduce it). Mine had no added sugar.
You can add whatever vegetables you like.
Red Wine or Rice vinegar can be used instead of Cider.
If the peanut butter sauce is too runny, add some cornstarch and microwave for 1 min, then stir.
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 tsp diced
House Tofu Cutlet (extra firm), 5 oz
Sesame Oil, 1 tbsp
Canola Oil, 1 tbsp
Garlic, 2 clove
Sesame 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 unpacked
Scallions (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)
Directions
Cut the tofu cutlet into 1/2 to 1 inch chunks. Heat 1/2 tbsp canola and 1/2 tbsp sesame 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 1/2 tbsp sesame and 1/2 tbsp canola 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 1/2 tbsp sesame and 1/2 tbsp canola 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