Description
This easy vegan recipe for cold Asian sesame peanut noodles uses regular pasta and SoyBoy Tofu Lin Organic baked tofu for added protein.
Servings: 6-8
Instructions
- Bring a large pot of water to a boil and cook whole wheat spaghetti according to directions. Drain through a colander in the sink and run cold water over to cool. Toss with 1-2 Tbs. sesame oil to keep from sticking together.
- Meanwhile, add 2 tsp. sesame oil to a large, nonstick pan and sauté 9-ounces of baby spinach (in batches if you need to) to wilt. Turn off heat, toss with toasted sesame seeds and allow to cool to room temperature.
- Use a large mixing bowl to combine ¼ cup peanut butter, ¼ cup tahini, ¼ cup soy sauce, 2 Tbs. sesame oil, 3 Tbs. rice wine vinegar, 1 generous Tbs. minced peeled fresh ginger, 1 medium minced peeled clove of garlic and garlic chili past to taste and mix to combine.
- Add the cooled, cooked spaghetti and gently toss to combine. Add the spinach, cubed tofu and thinly chopped cucumber and gently toss to combine. Adjust seasonings to taste.
- Serve right away or keep cold in a tightly sealed container until you’re ready to eat. Serve with more toasted sesame seeds sprinkled over the top.
Ingredients
- 1 lbs whole wheat spaghetti
- 1 8oz Package Soy Boy Asian Lin Tofu cut into ½” cubes
- 9 oz fresh baby spinach
- 2 Tbs. sesame oil (plus 1-2 Tbs. for tossing with cooked, cooled spaghetti)
- 1-2 Tbs. toasted sesame seeds
- 1/2 English cucumber deseeded and thinly chopped
- Sauce
- 1/4 cup all-natural smooth peanut butter
- 1/4 cup tahini
- 1/4 cup low sodium soy sauce
- 2 Tbs. sesame oil
- 3 Tbs. rice wine vinegar (or white vinegar)
- 1 Tbs. finely minced fresh peeled ginger
- 1 medium clove garlic finely minced
- 2-3 tsp. Asian style garlic chili paste (or more to taste)
