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Tofu Stir-Fry with Noodles

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If you don't have any leftover pasta, cook 6 ounces of spaghetti until al dente, according to package instructions; drain, and rinse under cool water.

Source: Everyday Food, May 2005
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

When cooked, extra-firm tofu holds its shape better than other types; drain well on paper towels before using.

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Reviews

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How would you rate this recipe?
24
  • earthseame
    17 JUN, 2010
    I would add some Chinese sesame oil and use seasoned rice vinegar rather than plain. Top with toasted sesame seeds and chopped green onions. Yum!
    Reply
  • miaalv
    27 MAR, 2009
    The worst recipe. Without the sauce it was good, but with it, it was just unpalatable. Will never ever try again.
    Reply
  • corourke
    11 MAR, 2009
    I've tried a lot of recipes from this website, and this was by far one of my favorites. Very easy to make and cheap too.
    Reply
  • corourke
    11 MAR, 2009
    I've tried a lot of recipes from this website, and this was by far one of my favorites. Very easy to make and cheap too.
    Reply
  • corourke
    11 MAR, 2009
    I've tried a lot of recipes from this website, and this was by far one of my favorites. Very easy to make and cheap too.
    Reply
  • corourke
    11 MAR, 2009
    I've tried a lot of recipes from this website, and this was by far one of my favorites. Very easy to make and cheap too.
    Reply
  • corourke
    11 MAR, 2009
    I've tried a lot of recipes from this website, and this was by far one of my favorites. Very easy to make and cheap too.
    Reply
  • corourke
    11 MAR, 2009
    I've tried a lot of recipes from this website, and this was by far one of my favorites. Very easy to make and cheap too.
    Reply
  • peshtigo
    10 JAN, 2009
    The peanut sauce was good except that the vinegar flavor was too strong. I would try it again with less than the listed 1/4 cup rice vinegar. I also did not have cabbage, but it was nice without it.
    Reply

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