Peanut Noodles With Tofu

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Steps

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Cook pasta according to package instructions.

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Place red pepper strips and sugar snap peas in bottom of a colander , and drain cooked pasta over vegetables.

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Heat oil in a medium-sized saucepan set over medium-high.

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Add ginger and garlic , and cook , stirring , 2 minutes.

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Add soy sauce , rice vinegar , chili paste , peanut butter and broth.

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Stir until smooth.

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Stir in tofu , and reduce heat to a simmer.

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Simmer for 6 to 7 minutes , or until sauce is thickened.

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Toss sauce and tofu with pasta.

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Gently stir in carrots and cilantro.

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Serve warm or at room temperature.

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Ingredients

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linguine, red peppers, sugar snap pea, peanut oil, fresh ginger, garlic, low sodium soy sauce, rice vinegar, chili paste, natural-style peanut butter, vegetable broth, firm tofu, carrots, cilantro