I have quite a fascination with savory peanut recipes, especially when paired with my favorite curry. This is one of my favorite dinners to make because it's so quick and easy. It literally takes 15 minutes from beginning to end.
Whole wheat linguine
8 Ounce (1/2 Bag)
1⁄3 Cup (5.33 tbs) (Smooth / Crunchy)
1⁄3 Cup (5.33 tbs)
1⁄2 , sliced
1⁄2 Cup (8 tbs)
Extra firm tofu
1⁄2 Pound, crumbled (1/2 Block)
3 Clove (15 gm), minced
Ground ginger/1 teaspoon dried ginger powder
1 Tablespoon (Fresh)
2 Tablespoon (Preferably Reduced Sodium Variety)
Begin cooking your pasta in a large pot of salted water, by the time the pasta is cooked your sauce will be ready. In a saucepan, cook the onions, garlic, ginger and curry over medium heat until the onions soften slightly, about 5 minutes. (Add a bit of oil if it begins to stick to the pan, but I usually do not find this is necessary.) Add the peanut butter, water and tamari, then stir until everything comes together to form a sauce. (Initially, it will seems as if the peanut butter will not combine with the water, but once the heat kicks in and you continue to stir, it will all come together.) Finally, add the peas and crumbled tofu. Continue to simmer until peas and tofu are heated. Turn off heat. Add cooked pasta and stir to coat evenly.
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Are you short of time to prepare dinner? Try Vegan Curried Peanut noodles. It will be done in 15 minutes and is very filling. The best part of this dish is that it is quick and easy to cook and tastes awesome!