Peanut Noodles With Tofu

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces linguine
• 2 red peppers, cut in strips
• 1/2 lb sugar snap pea, trimmed
• 1 tablespoon peanut oil
• 1 tablespoon minced fresh ginger
• 4 cloves garlic, minced
• 1/4 cup low sodium soy sauce
• 3 tablespoons rice vinegar
• 1/4 teaspoon chili paste
• 1/2 cup natural-style peanut butter
• 3/4 cup vegetable broth or 3/4 cup water
• 1 lb firm tofu, cut in 1/2-inch blocks
• 2 carrots, shredded with a vegetable peeler
• 1/2 cup cilantro, chopped

Recipe

• 1 cook pasta according to package instructions.
• 2 place red pepper strips and sugar snap peas in bottom of a colander, and drain cooked pasta over vegetables (this will slightly blanch vegetables).
• 3 heat oil in a medium-sized saucepan set over medium-high.
• 4 add ginger and garlic, and cook, stirring, 2 minutes.
• 5 add soy sauce, rice vinegar, chili paste, peanut butter and broth; stir until smooth.
• 6 stir in tofu, and reduce heat to a simmer.
• 7 simmer for 6 to 7 minutes, or until sauce is thickened.
• 8 toss sauce and tofu with pasta.
• 9 gently stir in carrots and cilantro.
• 10 serve warm or at room temperature.