Soy, soy, soy.
With the help of The Nutty Vermonter I made some spicy peanut noodles. (she has recipes on her site, but I kind of just threw this one together.)
Package of firm tofu
peanut oil
2 scallions
a red pepper, sliced thinly
parsley
3 tablespoons soy sauce
1 tablespoon lemon juice
1/4 c of Maple and Chipotle Triple Nut Butter
one roll of Udon noodles (for serving one, use more noodles for more people)
saute the tofu and red peppers in the oil for a few minutes, then add the rest of the ingredients – all while boiling the udon noodles (8 mins). It’s a very quick dinner. I am so happy I had all of this on hand.
It’s a bit spicy, and my sauce was pretty thick actually. But it was good, and I have leftovers to put right alongside the Thanksgiving leftovers in the fridge. Not really a local recipe…but you can get many local ingredients – plus I like always love to support my local peanut butter lady 😉
The Maple and Ginger Triple Nut Butter is FRICKIN AWESOME. I want to get more…
Going to pick Jamie up and work – and oh yeah, I haven’t showered yet after yoga…ew.