Peanut Noodles With Gingered Vegetables And Tofu

Ingredients

• Servings: 6
• 2 tablespoons peanut oil
• 2 tablespoons fresh ginger, minced
• 8 ounces broccoli
• 1 large carrot
• 1 stalk celery, thinly sliced
• 8 green onions
• 1 medium zucchini
• 1 medium crookneck yellow squash
• 1 red bell pepper
• 2 tablespoons dry sherry
• 10 ounces firm tofu or 10 ounces extra firm tofu
• 12 ounces spaghetti, cooked
• 1 cup roasted peanuts, lightly salted
• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce
• 4 tablespoons garlic, minced
• 1/2 cup water, hot
• 1/4 cup cilantro, chopped
• 3 tablespoons apple cider vinegar
• 2 teaspoons sugar
• 3/4 teaspoon red pepper flakes

Recipe

• 1 heat peanut oil in large non-stick skillet over medium-high heat. add ginger and stir 30 seconds.
• 2 add broccoli, carrot and celery and saute 5 minutes.
• 3 add parts of green onions, zucchini, yellow squash, bell pepper and sherry and saute until vegetables are crisp-tender, about 3 minutes longer.
• 4 add tofu and stir gently until heated through, about 2 minutes.
• 5 season to taste with salt and pepper.
• 6 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.
• 7 place spaghetti in large bowl. add chinese peanut sauce and toss to coat. transfer to platter.
• 8 top with vegetable mixture. sprinkle with peanuts and chopped green parts of green onions.