A vegetarian recipe! This is a rarity around our house. It took a lot of convincing to get Michael to agree to a tofu dinner. I thought it was tasty, but not the absolute best tofu to start Michael out on. I think we just didn't cook the tofu as long as we could have. He did like it, but of course I'm sure he would've preferred meat. I'd say cook the tofu until it's nice and brown (rather than just lightly brown), but that's just a personal preference. The peanut sauce adds a good flavor to the tofu and the peanuts add a nice little crunch. Original recipe from Whole Foods - serves 4.
Happy almost Turkey day everyone! I am getting so excited about all the baking & yummy food! oh boy!
- 1 (8-ounce) package pad Thai-style rice noodles (or whole wheat linguine)
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 (14-ounce) package firm tofu, cut into small cubes
- 3/4 cup peanut sauce, divided
- 1 jalapeno, seeded and chopped
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 1 large carrot, grated
- 1/2 cup prepared peanut sauce
- 1/4 cup chopped cilantro, for garnish
- 1/4 cup chopped roasted and salted peanuts, for garnish
- Bring a large pot of salted water to a boil; add noodles and cook until tender. Drain and rinse in cold water; set aside.
- Heat olive oil over medium high heat. Add garlic and sauté for 1 minute. Add tofu and sauté until lightly browned on all sides, about 5-7 minutes.
- Add jalapeno, bean sprouts, and onions. Cook for an additional 2 minutes. Add carrot, peanut sauce and noodles. Reduce heat to low, cover and cook for 1-2 minutes (just to heat everything through).
- Serve onto dishes and top with cilantro and peanuts.