Peanut Tofu Pasta

Peanut Tofu Pasta

by Lauren Berry 2 years ago
0 (0)
20 minutes
634.2 kcal
70 g carbs
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Description

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
  • ½ 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 chiles, sliced into rounds
  • 1 teaspoon sriracha sauce
Directions
  1. 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. 2. Stir water, peanut butter, garlic, soy sauce, lemon juice, and ginger together in a bowl until smooth; set aside.
  3. 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. 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.
Nutrition Facts
serving: 4 servings
calories: 634.2 kcal
carbohydrates: 70 g
protein: 27.5 g
saturated fat: 4.7 g
sodium: 687.9 mg
fiber: 6.2 g
sugar: 7.1 g