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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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WW Make it in Minutes: This dish is as versatile as it is flavorful; the recipe works just as well with cooked chicken breast or pork tenderloin as with tofu. In addition to a satisfying lunch, the noodles can be served as a first course at dinner or a zesty accompaniment to a plain entree. Ingredients:
1/2 lb spaghetti |
2 carrots, sliced |
1/4 lb snow peas |
1 red bell pepper, seeded and thinly sliced |
1/3 cup natural peanut butter |
1/4 cup hoisin sauce |
1 1/2 tablespoons packed dark brown sugar |
1 1/2 tablespoons reduced-sodium soy sauce |
1 tablespoon rice vinegar |
1/2 teaspoon canola oil |
1 tablespoon minced peeled fresh ginger |
1 garlic clove, chopped |
1/4 teaspoon cayenne pepper |
1/2 lb low-fat firm tofu, cut into 1/4 inch cubes |
2 tablespoons chopped unsalted peanuts |
1 scallion, chopped |
Directions:
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions, adding the carrots, snow peas and bell pepper during the last 2 minutes of cooking; reserve 1/2 cup pasta water and drain.
2. Combine the peanut butter, hoisin sauce, brown sugar, soy sauce, and vinegar in a bowl.
3. Heat the oil in a saucepan over medium-high heat. Add the ginger, garlic, and cayenne pepper; cook 30 seconds.
4. Stir in the peanut butter mixture and the reserved pasta water.
5. Cook 3 minutes, stir in the tofu, and continue to cook until hot, about 3 minutes longer.
6. Toss in a large bowl with the pasta and vegetables, then transfer to a serving platter and sprinkle with the peanuts and scallion.
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