So we had a fancy fish recipe planned for tonight, but neither of us felt like eating it or cooking it. So, we turned to our designated “leftovers” meal… a yummy noodle stir fry with Taylor’s awesome peanut sauce. A sauce, by the way, that we use as the dipping sauce for our Vietnamese Shrimp Spring Rolls. Delicious and quick!
Tofu toss basically means toss whatever you have left in the fridge in a pan with some tofu and noodles. Mushrooms, onions, peppers, carrots, broccoli… seriously whatever you have in the fridge. The peanut sauce will make anything taste good. Please note that the measurements in the sauce are very rough… Taylor is very ‘intuitive’ when it comes to this peanut sauce, and couldn’t give me exact measurements for the recipe. Just keep mixing things until it tastes good.
Tofu Noodle Toss with Taylor’s Kick-Butt Peanut Sauce
Ingredients
Noodles (rice, soba, spaghetti… whatever)
Tofu, drained and cubed
Veggies (we used peppers and green onions), chopped, sliced, minced, etc.
Canola Oil
Kale, stems removed
Olive OilFor Peanut Sauce:
1/3 cup peanut butter
3 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon garlic salt
3 tablespoons brown sugar
1 tablespoon sesame oil
sriracha chili sauce, to taste
waterDirections
Bring water to boil and cook noodles according to package directions. Drain and set aside.Heat a tablespoon or so of olive oil in large skillet. Add tofu cubes and saute until browned. Move to paper-towel lined plate to drain. Add veggie pieces to same pan, and cook until tender. Remove from pan with tofu.
Add a few tablespoons olive oil to skillet. No need to wipe out the pan, all the flavors will be mixed eventually! Add kale and cover. Cook, stirring occasionally, for 3-5 minutes or until tender. Remove from heat and transfer to serving dish.
To make peanut sauce, combine all ingredients except water in microwave safe bowl. Stir well. Microwave for 30 seconds or so and stir until smooth.
Move tofu and veggies back into pan (yes, the same pan!). Add noodles and peanut sauce, toss until coated. Add a few teaspoons of water to peanut sauce if it seems too thick.
Pingback: Avocado and Tofu Spring Rolls with Spicy Peanut Sauce | Eating Plants: A Quasi-Vegetarian's Kitchen
So glad you are enjoying the site! And yes, we do take all the photos (or I do – Taylor does the dishes). In fact the blog began after I received a super cool macro lens for Christmas last year. :)
We don’t consider ourselves vegan or even vegetarian – but you’ll find plenty of recipes here that fit into those categories. We don’t eat a ton of meat, and I don’t eat any dairy, hence the myriad of vegan recipes. :)
Thanks again!
This is such a great site, very inspirational! The photos are brilliant-do you do your own pics?! It is great that you have made your hobby of cooking well into this blog, what a fun idea for the avg cooking enthusiast! I am a vegan, and love some of these very simple but tasty meal ideas. It seems so limiting sometimes, but you have some delicious looking recipes that I can’t wait to make in my kitchen. I will make this a regular stop when I’m searching for something new and refreshing!
Pingback: Love and Olive Oil » Coconut Shrimp & Asian Orange and Avocado Spinach Salad
Pingback: Love and Olive Oil » Mango & Avocado Spring Rolls with Peanut Sauce
You are quite welcome! One of our favorites for sure… I hope you enjoy it!
I was looking around for some new tofu inspiration when, suddenly, there you were and here am I and dinner is planned. How easy is that, I ask you? Much thanks!