Fettuccine and Tofu with Finger-Licking Peanut Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This dish has endless variations: Substitute chicken, pork, or shrimp for the tofu and almost any kind of pasta for the fettuccine. Or add vegetables of your choice. Ingredients:
1/2 cup fat-free, less-sodium chicken broth |
1/4 cup chunky peanut butter |
1/4 cup low-sodium soy sauce |
3 tablespoons brown sugar |
2 tablespoons rice vinegar |
2 teaspoons grated peeled fresh ginger |
2 teaspoons chile paste with garlic |
4 garlic cloves, minced |
8 ounces uncooked fettuccine |
1 pound firm tofu, drained and cubed |
1 cup (2-inch) sliced green onions |
1 cup shredded carrot |
Directions:
1. Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.
2. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.
|
|