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Peanut Noodles with Tofu

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 30 mins
Yield 4 to 6 servings
These creamy noodles are a crowd pleaser, and you can easily change out the tofu for chicken if you like.

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

Nutrition 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

How to Make It

  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.

  4.  

Cook's Notes

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