Monday, March 14, 2011

Peanut noodles with tofu

I am always looking for yummy dinners that don't cost much to make. This is a yummy dish that we had last night for dinner. This recipe came from the October 2010 Sunset magazine. Enjoy.

8 oz spaghetti
1/2 C reduced-sodium chicken or vegetable broth
1 garlic clove, minced
1/2 C old-fashioned peanut butter
1/4 C sugar
1/2 tsp red chile flakes
3 TBSP reduced-sodium soy sauce
14 0z firm tofu, cut into cubes (I get my kids to eat this more by frying it up in the pan first)
1 English cucmber, cut into matchsticks
3 green onions, trimmed and thinly sliced diagonally
1/2 C cilantro leaves
1/3 C roasted peanuts

1. Cook pasta in a large pot according to package directions. Drain and set aside.
2. Heat broth, garlic, peanut butter, sugar, chile flakes, and soy sauce in pasta pot until boiling, stirring often. Add tofu, cucumber, and pasta and toss to coat.
3. Transfer pasta to a serving bowl; top with onions, cilantro, and peanuts.

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