Creamy Peanut Noodles with Tofu

One of my Mom’s favorite Chinese appetizers is peanut sesame noodles served cold. I always thought it a strange combination but it’s really just nuts and starch, the Asian equivalent to an American peanut butter sandwich or peanut butter swirled into breakfast oatmeal. Really a fantastic duo! So I recreated this recipe for her.

It’s super easy…just mix up the sauce ingredients in one bowl or a blender, then toss with cooked noodles. The sauce is a creamy blend of rich, salty, sweet and tart (and spice if you like). There may be some scallions or vegetables added but traditionally not much else.

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My twist on this classic recipe was to use shirataki spaghetti and add baked tofu and spinach. Nasoya’s Pasta Zero shirataki noodles are a very low carb and low calorie blend of potato starch, konjac flour, and chickpea flour (30 calories per 8 oz. serving). There’s no cooking needed; after removing the noodles from the package and rinsing, they’re ready to eat. Once I added the peanut sauce, the shirataki noodles became soft and velvety—heaven! So dreamy delicious, the perfect comfort food. What I love about this recipe is that though it’s not a low calorie dish with the peanut butter, you drastically lower the calories by substituting the shirataki spaghetti, without sacrificing any flavor whatsoever.

Creamy Peanut Noodles with Tofu (makes 2 servings)

Ingredients

8 oz. package Nasoya Pasta Zero Shirataki Spaghetti

Generous 1/4 cup crunchy peanut butter (or smooth if preferred)

2 T reduced sodium soy sauce

2 T rice wine vinegar

1 T canola oil

2 T honey or agave nectar

1 tsp sesame oil (if desired)

1 tsp ground ginger

1 tsp red pepper flakes (optional)

1/2 cup baked tofu (I used Nasoya Sesame Ginger Baked Tofu), diced into cubes

1/2 cup baby spinach

Directions

  1. Remove and rinse well the shirataki noodles under cool water. Drain well and set aside.
  2. Microwave peanut butter in microwave-safe bowl for about 15-30 seconds until slightly melted. Add the next seven ingredients and stir well to combine.
  3. Add diced tofu and baby spinach and mix again until well incorporated (note that I microwaved the spinach for 20 seconds to soften it).
  4. Serve warm or at room temperature. Enjoy!

Per serving: 400 calories, 30 grams carbohydrate, 12 grams protein 

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