Spicy Noodle Salad with Tofu and Peanut Dressing

Spicy Noodle Salad with Tofu and Peanut Dressing

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

To make this dish vegetarian, use vegetable broth instead of chicken broth. (Cooking Light Magazine 8-04)


6 cups Water
1 1/2 cups Asparagus; 1-inch diagonally cut (about 1/2 lb)
1 cup Snow peas; trimmed
6 ounces Rice noodles
1 cup Red bell pepper strips
1 cup Yellow bell pepper strips
1 cup Green onions; chopped
1 cup Fresh bean sprouts
2 teaspoons Dark sesame oil
1 12.3-oz package Reduced fat firm tofu; drained and cut into 1/2 inch cubes
1/4 cup Water
1/4 cup Fat-free, less-sodium chicken broth
1 1/2 tablespoons Dark brown sugar
3 tablespoons Peanut butter
2 tablespoons Fresh lime juice
1 1/2 tablespoons Low-sodium soy sauce
1 clove Garlic
1/4 teaspoon Ground red pepper

Original recipe makes 4



1. Bring 6 cups water to a boil in a large saucepan. Add asparagus, snow peas, and rice noodles; cook 2 minutes. Drain.

2. Combine noodle mixture, bell pepper strips, onions, and bean sprouts.

3. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; saute 5 minutes or until browned. Add tofu to noodle mixture.

4. Combine cup water and remaining ingredients in a blender, and process until smooth. Add to noodle mixture; toss gently to coat.

Verified by stevemur
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[I posted this recipe.]
cera82v 10y ago

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