Thai Tofu and Spicy Asian Noodles

Photo: Oxmoor House

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 338
  • Calories from fat: 36%
  • Fat: 13.4g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 4.7g
  • Protein: 14.5g
  • Carbohydrate: 42.3g
  • Fiber: 3.9g
  • Cholesterol: 0.0mg
  • Iron: 2.8mg
  • Sodium: 628mg
  • Calcium: 83mg

Ingredients

  • 1 (8-ounce) package uncooked linguine
  • 1 (8-ounce) package fresh sugar snap peas
  • 2 tablespoons peanut oil
  • 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

Preparation

  1. Bring 2 quarts water to a boil in a saucepan. Place linguine in boiling water 5 minutes; add peas, and cook 2 minutes.
  2. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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