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Fettuccine & Tofu w/ Peanut Sauce - 9

Source of Recipe

4 - 2 cup servings


List of 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 rice fettuccine
1 pound firm tofu, drained and cubed
1 cup (2-inch) sliced green onions
1 cup shredded carrot



Recipe

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.

Yield: 4 servings (serving size: 2 cups)

NUTRITION PER SERVING
CALORIES 465(29% from fat); FAT 14.5g (sat 2.3g,mono 5.3g,poly 6g); PROTEIN 23g; CHOLESTEROL 1mg; CALCIUM 174mg; SODIUM 713mg; FIBER 4.5g; IRON 9.6mg; CARBOHYDRATE 60.8g