In an attempt to eat more vegetarian, vegetable heavy meals I made this. (We've been making alot of soup and I just need a break.) To make the zucchini and carrot noodles, use a vegetable spiral cutter or a julienne vegetable peeler.
The peanut sauce would make a tasty salad dressing, vegetable dip or smear for grilled chicken so if I were you I would consider making double and saving it in the fridge.
Dry tofu can be found in asian markets or baked tofu can be used as a substitute.
Makes 4 dinner size servings.
Peanut Noodles with Tofu + Vegetables
For the sauce
1 inch ginger, peeled, sliced
1 clove garlic, peeled
2 tablespoon natural peanut butter
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon red chile flakes
2 tablespoons very hot water
For the noodles
6 oz buckwheat noodles
1 bunch broccoli, peeled, chopped
splash high heat oil
1 shallot. sliced
8oz dry tofu, sliced
4oz snap peas, sliced
1 carrot, peeled, cut into long thin noodle like strips
1 zucchini, cut into long thin noodle like strips
Blend ginger, garlic, peanut butter, sesame oil, soy sauce, rice vinegar, lime juice, chile flakes and hot water. Add more hot water to thin sauce out if needed. Set aside.
Cook noodles to package instructions, generally boiling for 4 minutes. Drain. Set aside.
Blanche broccoli in boiling water for 60 seconds. Drain and shock in ice bath to stop cooking. Set aside.
Over medium high heat, in a large pan or wok, saute shallot in a splash of high heat oil for 3 minutes. Add tofu, snap peas and carrot, saute 5 minutes or until crisp tender. Add zucchini, stir and cook 2 minutes.
Transfer to a bowl and toss with broccoli, noodles and peanut sauce.