Thai Peanut Tofu Noodles
"Quick, easy and thoroughly delicious...."
INGREDIENTS
•
14 oz. extra firm tofu, cut into 1/2 inch cubes (or 1 lb chicken breast cut into cubes)
•
For the marinade:
•
2 tablespoons soy sauce
•
1 tablespoon sherry
•
1/2 teaspoon sesame oil
•
⅛ teaspoon black pepper
•
For the sauce:
•
1 tablespoon fresh minced garlic
•
1 tablespoons fresh minced ginger
•
2 teaspoons lemongrass, minced
•
1 red Thai chile, seeds carefully discarded (if you like really spicy, leave in some of the seeds), diced
•
1/4 cup soy sauce
•
1/4 cup creamy natural and unsweetened peanut butter
•
1 tablespoon white wine vinegar
•
1 tablespoon freshly squeezed lime juice
•
2 teaspoons sesame oil
•
1 1/2 teaspoons brown sugar
•
1/3 cup vegetable or chicken stock
•
1/3 cup dry roasted peanuts
•
1/4 cup green onions, sliced
•
1/4 cup carrots, julienned
•
8 oz uncooked udon, Chinese egg noodles, or spaghetti, cooked al dente according to package directions.
ADVERTISEMENT