Peanut Noodles with Tofu

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
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 429
  • Calories from fat: 37%
  • Protein: 19g
  • Fat: 18g
  • Saturated fat: 2.3g
  • Carbohydrate: 49g
  • Fiber: 3.8g
  • Sodium: 372mg
  • Cholesterol: 0mg


  • 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


  1. 1. Cook pasta in a large pot according to package directions. Drain and set aside.
  2. 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. 3. Transfer pasta to a serving bowl; top with onions, cilantro, and peanuts.

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

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