2 tablespoons low-sodium tamari sauce or low-sodium soy sauce
1 tablespoon smooth peanut butter
1 tablespoon fresh lime juice or rice wine vinegar
1 teaspoon chili garlic sauce
1 garlic clove, crushed
1 (8-ounce) package Thai-flavored or plain baked tofu, cut into cubes
1/3 cup chopped fresh cilantro
How to Make It
Bring 2 quarts water to a boil in a saucepan. Place linguine in boiling water 5 minutes; add peas, and cook 2 minutes.
Combine peanut oil and next 5 ingredients. Drain pasta mixture, and return to pan. Stir in peanut sauce and tofu. Sprinkle with chopped cilantro. Serve immediately.
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Cooking Light Superfast Suppers
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The recipe was GREAT!!! Very easy to make and the sauce is delicious. The only things that I changed were sauce quantity,cilantro & chicken instead of tofu. I had more than 4 guest so I doubled the recipe but I had to make extra sauce(one extra portion). It didn't seem nearly like enough sauce to coat the food. Turned out perfect. I also added cilantro in the sauce and used chicken instead of tofu. I marinated the chicken in some of the ingredients needed for the sauce. It turned out grea, it had the perfect amount of heat. Although, if you don't particularly eat spicy, I would put less of the garlic chili sauce. I also made a asian salad to go with our dinner. Definitely will make again.
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