Ingredients:
8 ounces linguine
2 red peppers, cut in strips
1/2 lb sugar snap peas, 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 3/4 cup water
1 lb firm tofu, cut in 1/2-inch blocks
2 carrots, shredded with a vegetable peeler
1/2 cup cilantro, chopped
Directions:
Cook pasta according to package instructions.
Place red pepper strips and sugar snap peas in bottom of a colander, and drain cooked pasta over vegetables (this will slightly blanch vegetables).
Heat oil in a medium-sized saucepan set over medium-high.
Add ginger and garlic, and cook, stirring, 2 minutes.
Add soy sauce, rice vinegar, chili paste, peanut butter and broth; stir until smooth.
Stir in tofu, and reduce heat to a simmer.
Simmer for 6 to 7 minutes, or until sauce is thickened.
Toss sauce and tofu with pasta.
Gently stir in carrots and cilantro.
Serve warm or at room temperature.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.