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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
8 ounces linguine |
2 red peppers, cut in strips |
1/2 lb sugar snap pea, trimmed |
1 tablespoon peanut oil |
1 tablespoon minced fresh ginger |
4 cloves garlic, minced |
1/4 cup low sodium soy sauce |
3 tablespoons rice vinegar |
1/4 teaspoon chili paste |
1/2 cup natural-style peanut butter |
3/4 cup vegetable broth or 3/4 cup water |
1 lb firm tofu, cut in 1/2-inch blocks |
2 carrots, shredded with a vegetable peeler |
1/2 cup cilantro, chopped |
Directions:
1. Cook pasta according to package instructions.
2. Place red pepper strips and sugar snap peas in bottom of a colander, and drain cooked pasta over vegetables (this will slightly blanch vegetables).
3. Heat oil in a medium-sized saucepan set over medium-high.
4. Add ginger and garlic, and cook, stirring, 2 minutes.
5. Add soy sauce, rice vinegar, chili paste, peanut butter and broth; stir until smooth.
6. Stir in tofu, and reduce heat to a simmer.
7. Simmer for 6 to 7 minutes, or until sauce is thickened.
8. Toss sauce and tofu with pasta.
9. Gently stir in carrots and cilantro.
10. Serve warm or at room temperature.
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