HOW TO COOK TOFU NOODLES RECIPES

Name: Tofu Stir-Fry with Noodles
Prep time: 30 min
Total time: 30 min
Ingredients: 2 tablespoons vegetable oil; 1 package (14 ounces) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes; Coarse salt; 2 red bell peppers, ribs and seeds removed, thinly sliced; 1 small head green cabbage (2 pounds), quartered, cored, and thinly sliced crosswise; 2 garlic cloves, slivered; 1/4 to 1/2 teaspoon red-pepper flakes; 2 tablespoon smooth peanut butter; 1/4 cup soy sauce; 1/4 cup rice vinegar; Leftover spaghetti from Tomato-Garlic Spaghetti

TOFU STIR-FRY WITH NOODLES RECIPE | MARTHA STEWART

Tofu Stir-Fry with Noodles Recipe | Martha Stewart image

If you don't have any leftover pasta, cook 6 ounces of spaghetti until al dente, according to package instructions; drain, and rinse under cool water.

Provided by Martha Stewart

Categories Pasta and Grains

Total Time 30 minutes

Prep Time 30 minutes

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 package (14 ounces) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes
Coarse salt
2 red bell peppers, ribs and seeds removed, thinly sliced
1 small head green cabbage (2 pounds), quartered, cored, and thinly sliced crosswise
2 garlic cloves, slivered
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoon smooth peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
Leftover spaghetti from Tomato-Garlic Spaghetti

Steps:

Heat 1 tablespoon oil in a large nonstick skillet over high heat; add tofu and 1 teaspoon salt. Cook,tossing occasionally, until golden, 8 to 10 minutes; transfer to a plate.
Heat remaining tablespoon oil in same skillet over medium-high heat. Add bell peppers, cabbage, garlic, pepper flakes, and 1/2 teaspoon salt;toss to coat. Cover; cook, tossing occasionally, until vegetables are crisp-tender, 8 to 10 minutes.
Meanwhile, make sauce: In a small bowl (or liquid measuring cup), stir together peanut butter and 1/4 cup hot water until smooth; stir in soy sauce and vinegar.
Add tofu, leftover spaghetti, and sauce to skillet; simmer until heated through and saucy, 1 to 2 minutes.

TOFU STIR-FRY WITH NOODLES RECIPE | MARTHA STEWART

Tofu Stir-Fry with Noodles Recipe | Martha Stewart image

If you don't have any leftover pasta, cook 6 ounces of spaghetti until al dente, according to package instructions; drain, and rinse under cool water.

Provided by Martha Stewart

Categories Pasta and Grains

Total Time 30 minutes

Prep Time 30 minutes

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 package (14 ounces) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes
Coarse salt
2 red bell peppers, ribs and seeds removed, thinly sliced
1 small head green cabbage (2 pounds), quartered, cored, and thinly sliced crosswise
2 garlic cloves, slivered
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoon smooth peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
Leftover spaghetti from Tomato-Garlic Spaghetti

Steps:

Heat 1 tablespoon oil in a large nonstick skillet over high heat; add tofu and 1 teaspoon salt. Cook,tossing occasionally, until golden, 8 to 10 minutes; transfer to a plate.
Heat remaining tablespoon oil in same skillet over medium-high heat. Add bell peppers, cabbage, garlic, pepper flakes, and 1/2 teaspoon salt;toss to coat. Cover; cook, tossing occasionally, until vegetables are crisp-tender, 8 to 10 minutes.
Meanwhile, make sauce: In a small bowl (or liquid measuring cup), stir together peanut butter and 1/4 cup hot water until smooth; stir in soy sauce and vinegar.
Add tofu, leftover spaghetti, and sauce to skillet; simmer until heated through and saucy, 1 to 2 minutes.

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