Peanut Tofu Pasta recipe

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Ingredients

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 calories
carbohydrate: 70 g
cholesterol: : -
fat: 29.5 g
fiber: 6.2 g
protein: 27.5 g
saturatedFat: 4.7 g
servingSize: -
sodium: 687.9 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Stir water, peanut butter, garlic, soy sauce, lemon juice, and ginger together in a bowl until smooth, set aside.

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

Leeks are the secret ingredient that make this recipe really shine. I love it spicy, but this recipe can easily be tweaked to all spiciness tastes. Rice noodles can be used in place of spaghetti.

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