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Fettuccini and Tofu with Finger-Licking Peanut Sauce

Recipe Introduction


Source: Cooking Light-4/01





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 cloves garlic, minced
  
• 8 ounces uncooked fettuccine
  
• 1 pound firm tofu, drained and cubed
  
• 1 cup (2-inch) sliced green onions
  
• 1 cup shredded carrots
  






Instructions



1. Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.
   
   
2. 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.
   
   
3. Yield: 4 servings (serving size: 2 cups). 465 cal, 14.5g fat, 23g pro, 60.8g carb, 1mg chol, 713mg sod.
   
   






Final Comments


Notes: This dish has endless variations: Substitute chicken, pork, or shrimp for the tofu and almost any kind of pasta for the fettuccine. Or add vegetables of your choice.