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Peanut Noodles w/ Gingered Vegetables and Tofu

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

1/2 cup creamy peanut butter
2 tablespoons soy sauce
4 teaspoons garlic, minced
1/2 cup hot water
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.

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.


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