Fettuccine and Tofu with Finger-Licking Peanut Sauce

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.


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional 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


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


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

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.

April 2001
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