Thai Vegetarian Noodle


  • 8 oz TAS Chinese noodles
  • 1/2 cup soy nut butter or creamy peanut butter
  • 1/3 cup water
  • 1/3 cup reduced-sodium soy sauce
  • 3 Tbsp. fresh lime juice
  • 3 cloves garlic, quartered
  • 1 Tbsp.  TAS ginger in brine (stripped), drained
  • 1 Tbsp.  sesame oil
  • 1 14- to 16-oz package firm tofu
  • 1 Tbsp.  cooking oil
  • 2 Tbsp. snipped fresh cilantro
  • 1/4 tsp. crushed red pepper
  • 1/4 cup chopped unsalted peanuts 


1. In a food processor or blender combine soy nut butter, water, soy sauce, lime juice, garlic, TAS ginger, and sesame oil. Cover and process or blend until smooth; set aside.

2. Drain tofu; pat dry with paper towels. Cut tofu into 1/2-inch slices. In a 12-inch nonstick skillet heat cooking oil over medium-high heat.

3. Add tofu; cook for 5 minutes or until browned. Turn slices. Cook 5 minutes more. Remove slices to a cutting board.

4. Cut each slice into 1-1/2- to 2-inch triangles or squares. Add soy nut butter mixture to skillet. Heat through.

5.Cook TAS Chinese noodles according to package directions; drain and add to skillet.

4. Add tofu, cilantro, and crushed red pepper to noodles in skillet. Toss to coat. Sprinkle with peanuts.

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