Noodles and Spinach With Tofu |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This came from the Buffalo News and is my favorite way to eat tofu. It's important to put the noodles in before the spinach or the spinach with soak up all the sauce. I always add some finely chopped onions to this recipe because I like them, but iIll post the original. It's high in mono and poly-unsaturated fats (good fats), has a bunch of fiber, is a vegan meal, and most importantly, super good. Even my parents, who hate tofu, love this. Ingredients:
1 lb whole wheat spaghetti, cooked |
1 lb frozen or fresh steamed spinach |
1 -1 1/2 lb firm tofu, cut into 3/4 inch cubes |
2 -4 tablespoons sesame oil |
2 -4 tablespoons soy sauce |
2 -4 teaspoons minced garlic |
2 tablespoons peanut butter |
2 tablespoons tahini (ground sesame) |
2 teaspoons sesame seeds |
Directions:
1. For the sauce: Pour 1-2 tbs sesame oil in large frying pan/wok over medium heat. Ad 1-2 tbs of soy sauce, 1-2 tsp minced garlic, 1 tbs peanut butter and 1 tbs tahini. Stir until mixed into a thick consistency, about 30 seconds.
2. Immediately add tofu and stir to coat. Stir intermittently, allowing tofu to brown before stirring. When tofu is browned remove from pan and set aside, cover to keep warm.
3. Repeat sauce process above, being perhaps a bit more liberal with oil and soy sauce. Add cooked spaghetti and mix through.
4. Add spinach and mix again. Heat and taste test for flavor.
5. Add tofu when spaghetti is hot, and sprinkle with with sesame seeds.
6. Toss and serve.
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