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.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 465
  • Calories from fat: 29%
  • Fat: 14.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 6g
  • Protein: 23g
  • Carbohydrate: 60.8g
  • Fiber: 4.5g
  • Cholesterol: 1mg
  • Iron: 9.6mg
  • Sodium: 713mg
  • Calcium: 174mg

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

Preparation

  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.
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