Peanut Noodles with Gingered Vegetables and Tofu
From: Strawberry Girl

SERVES 6

• 2 tablespoons peanut oil
• 2 tablespoons fresh ginger, minced
• 8 ounces broccoli
• 1 large carrot
• 1 stalk celery, thinly sliced
• 8 green onions
• 1 medium zucchini
• 1 medium crookneck yellow squash
• 1 red bell pepper
• 2 tablespoons dry sherry
• 10 ounces firm tofu or extra firm tofu
• 12 ounces spaghetti, cooked
• 1 cup roasted peanuts, lightly salted

Chinese Peanut Sauce

• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce
• 4 tablespoons garlic, minced
• 1/2 cup water, hot
• 1/4 cup cilantro, chopped
• 3 tablespoons apple cider vinegar
• 2 teaspoons sugar
• 3/4 teaspoon red pepper flakes

Heat peanut oil in large non-stick skillet over medium-high heat. Add ginger and stir 30 seconds.

Add broccoli, carrot and celery and saute 5 minutes.

Add white parts of green onions, zucchini, yellow squash, bell pepper and sherry and saute 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.

Chinese Peanut Sauce: Mix peanut butter, soy sauce and garlic in medium bowl. Whisk in 1/2 cup hot water. Add remaining ingredients; whisk to blend. Season with salt and pepper. Let stand at room temperature 1 hour or cover and refrigerate up to 1 day. Makes about 1 3/4 cups.

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.