December 8th: Veggie, tofu & peanut sauce noodles

This recipe is super similar to an old favourite, pork and broccoli over noodles in peanut sauce, but this version replaces the pork with tofu and the chicken broth with water and voilà, vegetarian version! The recipe I made on Thursday night came from December 2011's Chatelaine: Crispy tofu with peanut sauce. I cooked some pasta for the side and it looked like this:

But I'm going to alter the recipe, and suggest if you make it like this, you will like it better:


Veggie, Tofu & Peanut Sauce Noodles


200 g spaghettini
1 tbsp vegetable oil
1 350-g package extra-firm tofu, patted dry and chopped
1 small onion, sliced
1 sweet pepper, sliced into thin strips
1 head broccoli, chopped into florets, with stems peeled and chopped
1 227-g package sugar snap peas
1/2 cup peanut butter
1/4 cup hoisin sauce
1 tbsp hot chili-garlic sauce
1/4 tsp salt
2 green onions, sliced (optional)


Bring a large pot of water to a boil. Cook spaghettini according to package directions. Drain.


Meanwhile, heat oil in a large non-stick frying pan over medium-high. Add tofu, onion and pepper and cook until tofu is golden and vegetables are tender-crisp, about 4 minutes. Add broccoli and peas and cook for 1-2 minutes more. Remove pan from heat, and add drained spaghettini to pan.


Whisk peanut butter with 2/3 cup hot water, hoisin, chili-garlic sauce, and salt. Pour sauce over pan and stir until entire mixture is well coated in sauce. Serve topped with green onions, if desired.


Serves 4.