This quick and easy pasta dish comes together in about 30 minutes. Be sure to get all of your ingredients out and veggies prepped before beginning. The tofu takes the longest to cook so get that started before you begin anything else other than getting your pot of water going to cook the pasta. This peanut sauce is so good you could use it for many dishes including as a salad dressing. This should make about 6 servings.
Ingredients:
- 8 ounces brown rice spaghetti noodles
- 1/2 cup carrots, shredded
- 1/2 cup cabbage, shredded
- 1 red bell pepper, thinly sliced
- 1 recipe of Baked Ginger Garlic Tofu
- 1/2 cup creamy peanut butter, mine is only peanuts and salt
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sriracha
- 1 teaspoon maple syrup
- 2 tablespoons garlic rice vinegar, or sub plain rice vinegar
- 1 heaping tablespoon minced garlic
- about 1 teaspoon ginger, grated
- 1/4 teaspoon onion powder
- 1/3 cup hot water, if the sauce is too thick after mixing add more water 1 tablespoon at a time
While the tofu is baking and the water is coming to a boil make the peanut sauce. Mix all sauce ingredients in a bowl and whisk until smooth.
Cook pasta according to package directions and drain. Mix pasta and veggies in a large bowl. Toss.
Add peanut sauce to the large bowl, toss well and then transfer to aa pretty serving bowl or tray.
You can garnish with sliced scallion, sesame seeds, sliced limes or leave plain.
Plate it up and add the tofu to each dish.
This is a very filling, tasty dish. Give it a try and then leave me a comment on your thoughts.
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