Peanut noodles with ginger vegetables and tofu are a dish that combines fresh and nutritious flavors, very representative of fusion cuisine that integrates Asian influences with typical Latin American ingredients. These noodles originate from the culinary traditions of Asian cuisine, especially in regions where peanuts are an essential ingredient, such as in certain areas of China and Thailand. In different Latin American countries, this type of dish is known by various names that reflect the cultural mix, for example, in Mexico they are often simply called "peanut noodles" or "Thai noodles," while in Argentina and Chile they may be recognized as "noodles with peanut sauce" or "oriental-style noodles." The inclusion of tofu and vegetables under the influence of ginger provides a characteristic texture and flavor that makes this recipe a healthy, vibrant, and delicious option for any time of the day.
Peanut noodles with ginger and tofu vegetables
How to Make Peanut Noodles with Ginger Vegetables and Tofu
Ingredients:
Peanut Oil, Fresh Ginger, Broccoli, Carrot, Celery, Green Onions, Zucchini, Yellow Crookneck Squash, Red Bell Pepper, Dry Sherry, Firm Tofu, Spaghetti, Roasted Peanuts, Creamy Peanut Butter, Soy Sauce, Garlic, Water, Cilantro, Apple Cider Vinegar, Sugar, Red Chile Flakes.
Heat peanut oil in a large non-stick skillet over medium-high heat.
Add ginger and stir for 30 seconds.
Add broccoli, carrot, and celery and sauté for 5 minutes.
Add the white parts of green onions, zucchini, yellow squash, bell pepper, and sherry and sauté until the vegetables are tender but crisp, about 3 minutes more.
Add tofu and stir gently until heated through, about 2 minutes.
Season to taste with salt and pepper.
Chinese peanut sauce: mix peanut butter, soy sauce, and garlic in a medium bowl.
Whisk in 1/2 cup of hot water.
Add the remaining ingredients: cilantro, apple cider vinegar, sugar, and red chile flakes.
Whisk to mix well and season with salt and pepper.
Let stand at room temperature for 1 hour or cover and refrigerate for up to 1 day.
Yields approximately 1 3/4 cups of sauce.
Place the spaghetti in a large bowl.
Add the Chinese peanut sauce and toss to coat evenly.
Transfer to a platter.
Top with the vegetable and tofu mixture.
Sprinkle with roasted peanuts and the chopped green parts of the green onions for garnish.
Ingredients (21)
- Peanut Oil
- Fresh Ginger
- Broccoli
- Carrot
- Celery
- Green Onions
- Zucchini
- Yellow Crookneck Squash
- Red Bell Pepper
- Dry Sherry
- Firm Tofu
- Spaghetti
- Roasted Peanuts
- Creamy Peanut Butter
- Soy Sauce
- Garlic
- Water
- Cilantro
- Apple Cider Vinegar
- Sugar
- Red Chile Flakes
Instructions (18 steps)
- 1 Heat peanut oil in a large non-stick skillet over medium-high heat
- 2 Add ginger and stir for 30 seconds
- 3 Add broccoli, carrot, and celery and sauté for 5 minutes
- 4 Add the white parts of green onions, zucchini, yellow squash, bell pepper, and sherry and sauté until the vegetables are tender but crisp, approximately 3 minutes more
- 5 Add tofu and stir gently until heated through, approximately 2 minutes
- 6 Season to taste with salt and pepper
- 7 Chinese peanut sauce: mix peanut butter, soy sauce, and garlic in a medium bowl
- 8 Whisk in 1/2 cup of hot water
- 9 Add the remaining ingredients
- 10 Whisk to combine
- 11 Season with salt and pepper
- 12 Let stand at room temperature for 1 hour or cover and refrigerate for up to 1 day
- 13 Yields approximately 1 3/4 cups
- 14 Place the spaghetti in a large bowl
- 15 Add the Chinese peanut sauce and toss to coat
- 16 Transfer to a platter
- 17 Top with the vegetable mixture
- 18 Sprinkle with peanuts and the chopped green parts of the green onions
Nutritional Information
Percent Daily Value for nutrients; calories are shown in kcal.