PEANUT TOFU PASTA

Peanut Tofu Pasta image

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.

Provided by Christie Robertson

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 12

Previous Next

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

Steps:

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.
Stir water, peanut butter, garlic, soy sauce, lemon juice, and ginger together in a bowl until smooth; set aside.
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.
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 : Calories 634.2 calories, Carbohydrate 70 g, Fat 29.5 g, Fiber 6.2 g, Protein 27.5 g, SaturatedFat 4.7 g, Sodium 687.9 mg, Sugar 7.1 g