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Fettuccine and Tofu with Finger-Licking Peanut Sauce

Yield 4 servings (serving size: 2 cups)
This dish has endless variations: Substitute chicken, pork, or shrimp for the tofu and almost any kind of pasta for the fettuccine. Or add vegetables of your choice.

Ingredients

  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup chunky peanut butter
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 2 teaspoons grated peeled fresh ginger
  • 2 teaspoons chile paste with garlic
  • 4 garlic cloves, minced
  • 8 ounces uncooked fettuccine
  • 1 pound firm tofu, drained and cubed
  • 1 cup (2-inch) sliced green onions
  • 1 cup shredded carrot

Nutrition Information

  • calories 465
  • caloriesfromfat 29 %
  • fat 14.5 g
  • satfat 2.3 g
  • monofat 5.3 g
  • polyfat 6 g
  • protein 23 g
  • carbohydrate 60.8 g
  • fiber 4.5 g
  • cholesterol 1 mg
  • iron 9.6 mg
  • sodium 713 mg
  • calcium 174 mg

How to Make It

  1. Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

  2. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.