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Peanut Sauce with tofu and noodles
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Brief Description
Asian inspired sauce that is delicious in this recipe and also works well served over steamed vegetables. Try carrots, broccoli and cauliflower or other veggies you enjoy.
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Main Ingredient
Noodles
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Category: Vegan
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: jann
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Posted On: Feb 16, 2014
Number of Servings:
Ingredients:
- 1/2 cups - Peanuts use peanut butter if you don't have a high powered blender
- 3 tablespoons - Braggs Liquid Aminos
- 3 tablespoons - Rice Wine Vinegar
- 2 teaspoons - Toasted Sesame Oil
- 2 teaspoons - Chilli Paste with garlic
- 8 ounces - Brown Rice Pasta
- 4 ounces - Tofu drained and cubed
- 1 tablespoons - Coconut Oil
- 2 cups - Carrots shredded
- 3 - Scallions sliced
- 1 teaspoons - Sesame Seeds toasted
Directions:
Put all ingredients for peanut sauce in small container of high powered blender and blend thoroughly - add a bit of water if it is too thick (You can substitute peanut butter for peanuts and mix by hand).
Sauté cubed tofu in coconut oil till lightly browned.
Cook rice noodles according to package directions but just drain when done - don't rinse with cold water because you want them warm. When the noodles are done stir in tofu, carrots, most of the green onion and sauce. Sprinkle with sesame seeds and remaining green onion to serve.
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