Tuesday, January 31, 2006

Sesame Noodles with Tofu and Veggies

Ingredients (use vegan versions):

* 1/3 cup rice vinegar
* 1/3 cup tamari soy sauce
* 1/4 cup vegetable oil
* 2 tablespoons fresh minced ginger
* 2-3 cloves garlic
* 3 tablespoons peanut butter (smooth or chunky will work fine)
* 4 tablespoons chopped fresh cilantro
* 1 package whole wheat spaghetti (I like thin spaghetti)
* 1 bunch bok choy, washed & chopped
* 2 grated carrots
* 1/4 lb chopped shitake mushrooms
* 1 can chopped water chestnuts, drained
* 1 bunch scallions, chopped
* 1 package extra firm tofu, drained and cubed


Mix first 6 ingredients with a whisk in a large bowl until smooth. Add
tofu and cilantro to marinate, about 20 minutes or longer (can sit
overnight). Meanwhile in large skillet, sauté veggies (except
scallions) on high heat until just cooked, about 5 minutes. Set aside.
Cook pasta according to package directions. Rinse under cold water
until pasta is cool. Drain well and add to tofu/dressing mixture. Toss
in veggies, then scallions and mix well. I find it easier to mix with
my hands than a spoon or tongs.


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