Peanut Noodles with Tofu

Peanut Noodles with Tofu Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
These creamy noodles are a crowd pleaser, and you can easily change out the tofu for chicken if you like.

Yield:

4 to 6 servings
Total time: 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 429
Caloriesfromfat 37 %
Protein 19 g
Fat 18 g
Satfat 2.3 g
Carbohydrate 49 g
Fiber 3.8 g
Sodium 372 mg
Cholesterol 0 mg

Ingredients

8 ounces spaghetti
1/2 cup reduced-sodium chicken or vegetable broth
1 garlic clove, minced
1/2 cup old-fashioned peanut butter
1/4 cup sugar
1/2 teaspoon red chile flakes
3 tablespoons reduced-sodium soy sauce
14 ounces firm tofu, cut into cubes
1 English cucumber, cut into matchsticks
3 green onions, trimmed and thinly sliced diagonally
1/2 cup cilantro leaves
1/3 cup roasted peanuts

Preparation

1. Cook pasta in a large pot according to package directions. Drain and set aside.

2. Heat broth, garlic, peanut butter, sugar, chile flakes, and soy sauce in pasta pot until boiling, stirring often. Add tofu, cucumber, and pasta and toss to coat.

3. Transfer pasta to a serving bowl; top with onions, cilantro, and peanuts.

 

Note:

Note: Nutritional analysis is per 1 1/2-cup serving.

Karen Goodwin, Orangevale, CA,

Sunset

October 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note