Creamy peanut butter, noodles and fried tofu. What’s not to love? By some miracle, this was the first time I’ve ever made a noodle dish with a peanut sauce and it was YUM.

The one thing I might change about this recipe is to add a little less pb or a little more veggie broth to make the sauce just a tad thinner. It was good as is though too, so it’s really just a matter of taste.

Be sure to make this when you’re hungry cuz it. is. FILLING.

Peanut Noodles with Tofu
Recipe courtesy of Sunset

Ingredients

8 oz whole wheat spaghetti
1/2 cup reduced-sodium vegetable broth or “no-chicken” broth
1 garlic clove, minced
1/2 cup natural peanut butter
1/4 cup sugar
1/2 tsp red chile flakes
3 tbs reduced-sodium soy sauce
1-2 tbs oil
14 oz firm tofu, cubed
1/2 cup fresh cilantro leaves, torn
1/3 cup roasted peanuts

Directions

• Heat oil over medium high heat in large skillet. Add cubed tofu and cook until all sides are browned
• Cook pasta in a large pot according to package directions. Drain and set aside
• Heat broth, garlic, peanut butter, sugar, chile flakes and soy in pasta pot until boiling, stirring often. (I went ahead and made the sauce in a separate saucepan while the pasta boiled. I’m thinking that makes more sense)
• Toss tofu with pasta and sauce
• Transfer pasta to a serving bowl, top with cilantro and peanuts and serve

Yield: 4-6 servings