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!

Ingredients

• 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

Preparation

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.