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Sesame Noodles with Tofu and Veggies

What you need: 

1/3 cup rice vinegar
1/3 cup tamari soy sauce
1/4 cup vegetable oil
2 tablespoons fresh ginger, minced
2-3 cloves garlic, minced
3 tablespoons peanut butter (smooth or chunky will work fine)
1 package (1 pound) extra firm tofu, drained and cubed
4 tablespoons fresh cilantro, chopped
1 bunch bok choy, washed and chopped
2 carrots, grated
1/4 pound shitake mushrooms, chopped
1 can (8 ounces) water chestnuts, drained, chopped
1 package (16 ounces) whole wheat spaghetti (I like thin spaghetti)
1 bunch scallions, chopped

What you do: 

1. 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).
2. 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.
3. Drain pasta well and add to tofu mixture. Toss in veggies, then scallions and mix well. I find it easier to mix with my hands than a spoon or tongs.
I like to top with toasted sesame seeds and extra scallions. You can add other veggies too, such as baby corn, snow peas, peppers or sugar snaps. Enjoy!

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

This was soooo good!  :)>>> I omitted the tofu and added chili paste for a little heat.  YUM!  I used snow peas, carrots, mushrooms and baby bok choy. I also added 1 tbsp chunky peanut butter for extra crunch.  The sauce is a great base for other recipes.  Thank you for sharing. 

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This recipe is so good. I have made it several times with all kinds of different veggie combinations. Tonight I used the marinade as a sauce in a stir fry. It turned out great. I just marinaded the tofu and sautéed it with broccoli. Served it with sesame seeds on top....awesome. Thanks for a great recipe. 

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Double Yum! this was soooooo good! thank you for posting this recipe. Makes enough to have leftovers, thank goodness  ;)b

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YUM!
i used toasted sesame oil because, well, its called sesame noodles and i figured that was supposed to be the sesame part :P
i only varied on using fried tofu, and added broccoli. can definitely feed 6 or more people, and i love that its served warm, not hot, and it came together in a snap-perfect for hot nights!

oh, i almost forgot, i added one tablespoon of sriracha to the sauce. mmmm

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YUM!
i used toasted sesame oil because, well, its called sesame noodles and i figured that was supposed to be the sesame part :P
i only varied on using fried tofu, and added broccoli. can definitely feed 6 or more people, and i love that its served warm, not hot, and it came together in a snap-perfect for hot nights!

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This was really great! We were 3 people and almost ate it all up (i made the 8 portion recipe) :D

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This was amazing!!  I used soba noodles but followed the rest of the recipe.  Will definitely do again and try other veggies!

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Not sure why this is called sesame noodles when the predominant taste is peanut butter but nevertheless, this recipe is yummy!!   ;)b

I also used less vinegar (because I ran out) and didn't have bok choy (will try again with bok choy because I love it) or water chestnuts, but I added broccoli and I think it would be real great with edamame. There is a lot of room for veggie substitution in this recipe.  Go with thin spaghetti if you have it, I used reg and I think the thin would have a better texture. 

I found it interesting that you don't cook the tofu....this made prep much easier, and we found that the sauce lent the tofu taste so that it's rawness didn't matter, but I know some people aren't too fond of raw tofu.  I love tofu in any form though, so it worked out just fine for me :)

Overall I enjoyed this recipe and would definitely make it again, with variations!!

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Soooooooo good! I use a bit less vinegar, and different veggies, depending on what I happen to have (broccoli works well). Thanks for the recipe!

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