Lunch: Thai Tofu and Spicy Asian Noodles Recipe | Myrecipes
Ingredients
1 (8-ounce) package uncooked linguine
1 (8-ounce) package fresh sugar snap peas
2 tablespoons peanut oil
2 tablespoons low-sodium tamari sauce or low-sodium soy sauce
1 tablespoon smooth peanut butter
1 tablespoon fresh lime juice or rice wine vinegar
1 teaspoon chili garlic sauce
1 garlic clove, crushed
1 (8-ounce) package Thai-flavored or plain baked tofu, cut into cubes
1/3 cup chopped fresh cilantro
Instructions
Bring 2 quarts water to a boil in a saucepan. Place linguine in boiling water 5 minutes; add peas, and cook 2 minutes.
Combine peanut oil and next 5 ingredients. Drain pasta mixture, and return to pan. Stir in peanut sauce and tofu. Sprinkle with chopped cilantro. Serve immediately.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
