Peanut Noodles with Tofu
4 to 6 servings
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
Cook pasta in a large pot according to package directions. Drain and set aside.
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.
Transfer pasta to a serving bowl; top with onions, cilantro, and peanuts.
- 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.