Peanut Noodles With Spicy Tofu
Recipe by Sue Li | Total time: 30 minutes Delicious and well-balanced, this silky noodle recipe starts with a no-cook peanut butter sauce seasoned with pantry ingredients. Bouncy bucatini props up the garlicky-peanut sauce, and the textural and lightly spicy tofu crumble makes the whole dish a meal. The spicy tofu, on its own, can also be eaten with rice or tucked into a banh mi-style sandwich. If you only have regular, sweetened peanut butter, skip the added brown sugar in the recipe. The recipe doubles easily to serve four if desired. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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