Peanut Noodles With Tofu

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 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. 1

   Cook pasta according to package instructions.

2. 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. 3

   Heat oil in a medium-sized saucepan set over medium-high.

4. 4

   Add ginger and garlic, and cook, stirring, 2 minutes.

5. 5

   Add soy sauce, rice vinegar, chili paste, peanut butter and broth; stir until smooth.

6. 6

   Stir in tofu, and reduce heat to a simmer.

7. 7

   Simmer for 6 to 7 minutes, or until sauce is thickened.

8. 8

   Toss sauce and tofu with pasta.

9. 9

   Gently stir in carrots and cilantro.

10. 10

    Serve warm or at room temperature.