Peanut Noodles with Tofu

Yields
4 to 6 servings

Total Time
30 mins

These creamy noodles are a crowd pleaser, and you can easily change out the tofu for chicken if you like.

Photo: Annabelle Breakey; Styling: Karen Shinto

8 ounces spaghetti

1/2 cup reduced-sodium chicken or vegetable broth

1 garlic clove, minced

1/2 cup old-fashioned peanut butter

1/4 cup sugar

1/2 teaspoon red chile flakes

3 tablespoons reduced-sodium soy sauce

14 ounces firm tofu, cut into cubes

1 English cucumber, cut into matchsticks

3 green onions, trimmed and thinly sliced diagonally

1/2 cup cilantro leaves

1/3 cup roasted peanuts

Step 1

Cook pasta in a large pot according to package directions. Drain and set aside.

Step 2

Heat broth, garlic, peanut butter, sugar, chile flakes, and soy sauce in pasta pot until boiling, stirring often. Add tofu, cucumber, and pasta and toss to coat.

Step 3

Transfer pasta to a serving bowl; top with onions, cilantro, and peanuts.

Step 4

Nutrition Facts

Servings 0

Amount Per Serving
Calories 429Calories from Fat 37

% Daily Value *
Total Fat 18g28%

Saturated Fat 2.3g12%
Cholesterol 0mg
Sodium 372mg16%
Total Carbohydrate 49g17%

Dietary Fiber 3.8g16%
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Peanut Noodles with Tofu