Peanut Noodles with Tofu
 
 
Makes 4-6 servings
Ingredients
  • 1 16-oz. package firm tofu
  • ½ cup chicken broth
  • ¼ cup crunchy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons light or dark brown sugar
  • 2 tablespoons rice vinegar
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons minced fresh ginger
  • 4 garlic cloves, minced
  • 8 ounces fettuccine or linguine (see notes)
  • 5 green onions, cut into 2" pieces
  • 2 carrots, peeled and thinly sliced
  • ½ cup frozen peas
Instructions
  1. Remove tofu from package and place on a double layer of paper towels. Place two more paper towels on top of tofu and gently press with a fry pan (or another weight) to remove excess liquid. Let stand for about 15 minutes. Cut tofu into small cubes (about ¾ inch) and set aside.
  2. In a small sauce pan, combine the chicken broth, peanut butter, soy sauce, sugar, rice vinegar, chili garlic sauce, ginger and garlic. Cook over medium heat for 5 minutes, stirring frequently. Remove from heat and set aside.
  3. Cook fettuccine or linguine according to package directions until al dente. Add green onions, carrots, frozen peas and tofu and cook for 1 minute; drain.
  4. Place pasta mixture in a large bowl and add sauce; toss gently to combine.
Notes
For an extra pop of color, I used spinach and chive linguine.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/peanut-noodles-with-tofu/