Peanut Sauce with tofu and noodles Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Peanut Sauce
  • 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
  • Pasta and Tofu
  • 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.

    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.

    Main Ingredient:


    Category:  Vegan

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 10 min

    Posted By:


    Posted On:

    February 16, 2014

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