I blinked and the month went by. I can’t believe April is just days away. Easter is right around the corner and I haven’t given dessert a thought! I’ve been so busy with work these past few weeks that I’ve avoided meal planning, too.
We’ve basically been subsisting on salad, soup and bread. I just haven’t had the energy to prepare anything more elaborate. This past Sunday was no different. So I whipped up these peanut noodles using ingredients I had on hand, including a package of tofu that was sitting in my fridge.
The dish comes together in minutes and, while it doesn’t look like much, is delicious. Don’t like tofu? Swap it out for cooked chicken or additional veggies (snow peas, julienned bell pepper, you name it!).
In other news, I indulged in my first Berliner Thursday night, a gift from my local Whole Foods. Since we teamed up, they’ve been spoiling me with goods!
If you’ve never had one of these German pastries, you’re missing out. The fried dough is featherlight and, surprisingly, not at all greasy. Jason and I couldn’t decide which filling we preferred – chocolate-hazelnut or raspberry – both were exquisite.
Next time you need to get food on the table fast, make these healthy peanut noodles. Then do what we do and cap off the meal with a Berliner or two!
Recipe adapted from Cooking Light.
- 1 16-oz. package firm tofu
- ½ cup chicken broth
- ¼ cup crunchy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons light or dark brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons chili garlic sauce
- 2 teaspoons minced fresh ginger
- 4 garlic cloves, minced
- 8 ounces fettuccine or linguine (see notes)
- 5 green onions, cut into 2" pieces
- 2 carrots, peeled and thinly sliced
- ½ cup frozen peas
- Remove tofu from package and place on a double layer of paper towels. Place two more paper towels on top of tofu and gently press with a fry pan (or another weight) to remove excess liquid. Let stand for about 15 minutes. Cut tofu into small cubes (about ¾ inch) and set aside.
- In a small sauce pan, combine the chicken broth, peanut butter, soy sauce, sugar, rice vinegar, chili garlic sauce, ginger and garlic. Cook over medium heat for 5 minutes, stirring frequently. Remove from heat and set aside.
- Cook fettuccine or linguine according to package directions until al dente. Add green onions, carrots, frozen peas and tofu and cook for 1 minute; drain.
- Place pasta mixture in a large bowl and add sauce; toss gently to combine.
Yum!! I love peanut sauce! And I appreciate how simple this is to prepare too. Thanks for sharing!
My pleasure – enjoy!