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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Leeks are the secret ingredient that make this recipe really shine. I love it spicy, but this recipe can easily be tweaked to all spiciness tastes. Rice noodles can be used in place of spaghetti. Ingredients:
10 ounces spaghetti |
1 cup water |
1/2 cup crunchy peanut butter |
4 cloves garlic, crushed |
2 tablespoons soy sauce |
1 tablespoon lemon juice |
1 tablespoon crushed fresh ginger root |
2 tablespoons peanut oil |
1 pound tofu, diced |
2 leeks, sliced into rounds |
4 fresh thai chilies, sliced into rounds (optional) |
1 teaspoon chile-garlic sauce (such as sriracha®), or to taste |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until tender yet firm to the bite, about 12 minutes; drain.
2. Stir water, peanut butter, garlic, soy sauce, lemon juice, and ginger together in a bowl until smooth; set aside.
3. Heat peanut oil in a large skillet over medium-high heat. Fry tofu in oil until lightly browned, about 5 minutes. Add leeks; cook and stir until the leeks soften, 2 to 3 minutes. Stir Thai chilies into the tofu mixture; toss to combine and cook until the chilies are hot, about 1 minute.
4. Remove skillet from heat. Add spaghetti and peanut butter sauce to the tofu mixture; toss until everything is evenly coated in sauce. Season with chile-garlic sauce to serve.
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