Monday, November 23, 2009

Fettuccine and Tofu with Finger-Licking Peanut Sauce

Fettuccine and Tofu with Finger-Licking Peanut Sauce

This is a staple in our house, only we usually have it with chicken, and shrimp would be delicious too!


  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup chunky peanut butter
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 2 teaspoons grated peeled fresh ginger
  • 2 teaspoons chile paste with garlic
  • 4 garlic cloves, minced
  • 8 ounces uncooked fettuccine
  • 1 pound firm tofu, drained and cubed
  • 1 cup (2-inch) sliced green onions
  • 1 cup shredded carrot


Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

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