Skewered Tofu with Spicy Peanut Noodles

Name: Skewered Tofu with Spicy Peanut Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 16 ounce extra-firm tofu (pressed and cut into 1-inch cubes); 1 red bell pepper (cut into 1-inch pieces); 1 zucchini (cut into 1/2-inch thick half-moons); 2 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 8 ounce whole wheat spaghetti; 0.5 cup creamy peanut butter; 0.25 cup hot water; 2 tablespoon lime juice; 1 tablespoon fresh ginger (grated); 2 clove garlic (minced); 1 tablespoon honey; 1 teaspoon Sriracha; 0.5 cup shelled edamame

Marinated tofu and colorful vegetables baked on skewers, served over whole wheat noodles tossed in a rich and spicy peanut sauce for a flavorful and satisfying meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Southeast Asian
Difficulty: Easy
Cost: $2.25/serving

Dietary

Dairy-Free
Vegetarian
High-Protein
High-Fiber
Egg-Free
Kosher
Halal
Pescatarian

Ingredients

16 ounce extra-firm tofu (pressed and cut into 1-inch cubes)
1 red bell pepper (cut into 1-inch pieces)
1 zucchini (cut into 1/2-inch thick half-moons)
2 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
8 ounce whole wheat spaghetti
0.5 cup creamy peanut butter
0.25 cup hot water
2 tablespoon lime juice
1 tablespoon fresh ginger (grated)
2 clove garlic (minced)
1 tablespoon honey
1 teaspoon Sriracha
0.5 cup shelled edamame

Instructions

Preheat oven to 400 degrees Fahrenheit. If using wooden skewers, soak them in water for 15 minutes.
In a medium bowl, gently toss the tofu cubes, red bell pepper, and zucchini with 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil.
Thread the tofu and vegetables onto skewers. Arrange skewers on a baking sheet lined with parchment paper. Bake for 15 minutes, turning halfway, until vegetables are tender and tofu is lightly golden.
While skewers bake, cook the whole wheat spaghetti according to package directions. Drain and set aside.
In a separate bowl, whisk together the creamy peanut butter, hot water, lime juice, grated fresh ginger, minced garlic, honey, and Sriracha until smooth. Add the shelled edamame to the sauce.
Add the cooked whole wheat spaghetti to the peanut sauce and toss to coat evenly.
Serve the baked tofu and vegetable skewers over the spicy peanut noodles.

Notes

Leftover peanut sauce can be thinned with a little water or lime juice for a salad dressing.

Nutrition (per serving)

Calories: 469
Protein: 18.2 g
Carbohydrates: 65 g
Fat: 19.7 g
Fiber: 12.6 g
Sodium: 714 mg
Saturated Fat: 3.7 g
Sugar: 13 g