Peanut Tofu Pasta recipe
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- 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
Nutrition Info
- 634.2 caloriescarbohydrate: 70 gcholesterol: : -fat: 29.5 gfiber: 6.2 gprotein: 27.5 gsaturatedFat: 4.7 gservingSize: -sodium: 687.9 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Peanut Tofu Pasta
Directions
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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.