Recipe: Tofu, Noodles and Pea Pods in a Thai Peanut Sauce
This Thai inspired dish can be prepared as is or can be made vegan. And the peanut sauce is a great source of monounsaturated fats!
Your family will flip for this delicious Thai-inspired peanut, tofu and noodle dish. The pea pods, cilantro and scallions bring color and flavor to the peanut sauce, which is a great source of monounsaturated fat. Make it vegan if you like.
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8 ounces soba or udon noodles
6 scallions, including a few inches of green, sliced on the diagonal
4 tablespoons chopped fresh cilantro
1 cup thinly sliced pea pods
1 cup mung bean sprouts
For preparing peanut sauce:
¼ cup natural peanut butter or reduced fat smooth or chunky versions
1 garlic clove, minced
1 ½ tablespoons reduced sodium soy sauce
1 tablespoon balsamic vinegar
2 teaspoons sugar
pinch of cayenne pepper, to taste
¼ cup hot water
For preparing tofu:
1 carton extra firm tofu
2 garlic cloves, thinly sliced
2 Tablespoons fresh lemon juice
4 Tablespoons reduced sodium soy sauce
1 Tablespoon molasses
2 teaspoons dark sesame oil
3 Tablespoons chopped fresh cilantro
Freshly ground black pepper, to taste
Makes 5 servings.
Nutrition information (per serving)
Saturated Fat: 2.5g
Recipe provided by Melissa Stevens, MS, RD, LD, Nutrition Program Coordinator, Preventive Cardiology and Rehabilitative Services.