Spinach Noodles With Peanut Tofu Sauce

• 34 cup silken tofu
• 12 cup creamy peanut butter
• 3 tablespoons soy sauce, preferably reduced sodium soy sauce
• 3 tablespoons red wine vinegar
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon sugar
• 8 ounces dried spinach noodles or 12 ounces fresh spinach noodles, cooked and drained according to instructions

1. Place tofu, peanut butter, soy sauce, red wine vinegar, ginger, and sugar in a food processor fitted with the chopping blade.
2. Process or blend until smooth, scarping down the sides of the bowl as necessary.
3. (Sauce can be made up to 3 days ahead but bring to room temperature before using with noodles).
4. Toss the noodles with the sauce in a large bowl.
5. Serve at once.

silken tofu, peanut butter, soy sauce, red wine vinegar, fresh ginger, sugar, noodles

Taken from www.food.com/recipe/spinach-noodles-with-peanut-tofu-sauce-151436 (may not work)