Peanut Noodles with Gingered Vegetables and Tofu

Author:Bon Appétit, 1998.10
Category:Main Courses


2 tbsp. peanut oil
2 tbsp. minced fresh ginger
8 oz. broccoli, tops cut into florets, stems peeled, cut into thin strips
1 large carrot, peeled, cut into thin strips
1 stalk celery, thinly sliced
green onions, white parts cut into thin strips, green parts chopped
1 medium zucchini
1 medium yellow crookneck squash, cut lengthwise in half, then crosswise into 1/3"-thick slices
red bell pepper, cut into thin strips
2 tbsp. dry sherry
10 oz. extra-firm or firm tofu, cut into 1/2" pieces
12 oz. spaghetti, freshly cooked
 Chinese peanut sauce
1 cups lightly salted roasted peanuts


  1. Heat peanut oil in large nonstick skillet over medium-high heat. Add ginger and stir 30 seconds. Add broccoli, carrot and celery and sauté 5 minutes. Add white parts of green onions, zucchini, yellow squash, bell pepper and Sherry and sauté until vegetables are crisp-tender, about 3 minutes longer. Add tofu and stir gently until heated through, about 2 minutes. Season to taste with salt and pepper.
  2. Place spaghetti in large bowl. Add Chinese Peanut Sauce and toss to coat. Transfer to platter. Top with vegetable mixture. Sprinkle with peanuts and chopped green parts of green onions.