This is one of my family’s favorite recipes. Serve with a heaping portion of steamed greens (e.g., chard, bok choy, Chinese cabbage) and sparkling water or a glass of white wine. This recipe is an excellent source of calcium with or without the calcium-rich greens. –Enette
- Mix the first eight ingredients with a fork to create marinade.
- Cut pressed tofu halves a second time, diagonally. Place tofu quarters in marinade for at least 15 minutes on each side.
- Cook noodles according to package directions.
- Dip the marinated tofu into the chopped peanuts to fully coat one side. Heat 1 tsp of peanut oil in a nonstick skillet. Cook tofu, with the peanut side down, until golden brown (~ 1-1/2 min) and repeat on the other side.
- Heat remaining marinade over the stove or in the microwave and pour over the hot noodles. Divide noodles into four equal servings, place nutty tofu cakes on top, and serve.
Makes 4 servings.
1/4 cup rice or balsamic vinegar
1 tbsp soy sauce
2 tbsp natural peanut butter
2 cloves garlic, minced
1 bunch of green onions, finely chopped
1 tsp Asian chili paste
1 tbsp water
1 tsp sugar
16 oz extra-firm tofu, cut in half horizontally, pressed to remove extra water
1 tbsp finely chopped peanuts
1 tsp peanut or canola oil
12 oz thin spaghetti cut in half (regular or whole wheat)
This is a recipe from Plant-Based Sports Nutrition: Expert Fueling Strategies for Training, Recovery, and Performanceby D. Enette Larson-Meyer and Matt Ruscigno.
Nutrition Content per serving
338 calories • 36 g carbohydrate (2 grains) • 30 g protein (4 protein) • 12.5 g fat • 3.9 g fiber • 3.7 mg iron • 238 mg calcium • 0.8 mg zinc