Veggie Stir-Fry with Noodles and Spicy Peanut Sauce

First of all, I need to start taking some photos of my dishes. After all, we first eat with our eyes. With practice, though, you can usually hit your mouth.


The Adventure

Come up with a vegetarian dinner utilizing leftover tofu and spicy peanut sauce.

The Journey

I had prepared a spicy peanut sauce a few days before for some delicious marinated grilled eggplant lettuce wraps. I still had over a cup of it left. Perusing the fridge, I discovered some ginger, onions, mushrooms, shredded carrots and zucchini. There was also some tofu left over from some veggie fajitas I had made this week. In the pantry, I had some whole wheat spaghetti. The only thing missing were some bean sprouts and scallions, which I picked up at the store. Also needed were a lime, cilantro, vegetable oil, soy sauce, garlic, chili oil and rice vinegar (which I had on hand).

Spicy Peanut Sauce

2 tablespoons vegetable oil

3 scallions, chopped fine

1 garlic clove, chopped fine

1 tablespoon finely grated peeled fresh ginger root

1 cup coconut milk

1/2 cup creamy or chunky peanut butter

1/4 cup soy sauce

zest and juice of 1/2 lime (may increase this to taste)

3 tablespoons firmly packed brown sugar

1/4 teaspoon dried hot red pepper flakes

Sriracha chili sauce to taste

In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.

The Stir Fry

• 1/2 box whole wheat spaghetti (can substitute rice noodles)
• 2 quarts water
• salt
• vegetable oil
• 1/4 cup soy sauce
• 1 tablespoon chili oil
• 1/2 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 1 clove garlic, minced
• 1/2 cup onion, diced
• 3 scallions, diced, with the white and green parts separated
• 8 oz. extra firm tofu, pressed* and cubed (chicken breast or shrimp would also be great alternatives)
• 1/2 cup mushrooms, sliced
• 1 medium zucchini, diced
• 1/2 cup bean sprouts
• 1/2 cup shredded carrots
• 2 tablespoons cilantro, minced
• 1 lime, quartered (optional)

In large pot, bring salted water to boil, and cook noodles according to package directions. When ready, drain and rinse with cold water and set aside.

Heat wok over medium-high flame and add enough oil to coat bottom and sides (2-3 tablespoons). Once oil is hot, but not smoking, toss in ginger, onions, garlic and the white part of the scallions. Saute until fragrant (about 1 minute). Add chili oil and tofu and toss to coat. Cook for about 5 minutes, tossing occasionally. Add mushrooms and cook until they begin to get tender (2-3 minutes), tossing occasionally. Add zucchini and cook until it begins to get tender (2-3 minutes) tossing occasionally. Reduce heat to medium and add soy sauce and rice vinegar and toss together, tossing occasionally to blend flavors for 2-3 minutes. Add bean sprouts, shredded carrots, noodles and 1 cup of peanut sauce and toss together, then reduce heat to simmer. Simmer for 3-5 minutes, taste and adjust seasoning. Serve and garnish with green part of scallions and cilantro. Can be served with lime quarters on side.

* I didn't know until recently that tofu packed in water needs to be pressed to bring it to it's optimal firmness. Unwrap tofu, place on plate, then place another plate on top of it, and then place a large book on top. Press for 15-20 minutes allowing excess water to be released. The texture of the tofu is improved greatly by doing this.

The Low Down

DEEEEEEE-licious! This is a recipe I'll be doing again.