Peanutty noodles with tofu and snow peas
10
Points®
Total time: 27 min • Prep: 10 min • Cook: 17 min • Serves: 6 • Difficulty: Easy
The spaghetti, tofu, and snow peas are cooked quickly in one pot, the peanut sauce ingredients take seconds to combine in a small bowl, then everything is tossed together. It comes together so quickly and cleanup is so easy that it'll be part of your weeknight dinner rotation soon enough. If you prefer, substitute 3/4 pound of cooked medium shrimp for the tofu and add some chopped fresh mint, cilantro, or basil, or whatever else that's fresh in your herb garden to top it all off. You can serve this dish hot or at room temperature, and if you have leftovers, refrigerate for up to two days. Just let it come to room temperature or gently reheat before serving.
Ingredients
Peanut butter (reduced fat, with sugar and oil)
6 Tbsp, chunky
Hoisin sauce
6 Tbsp
Water
2 Tbsp
Packed brown sugar
1 Tbsp
Less sodium soy sauce
1 Tbsp
Unseasoned rice vinegar
1 tsp
Uncooked spaghetti
½ pound(s), broken in half
Low-fat tofu
15 oz, firm, cut into 1⁄2-inch pieces
Snow peas
½ pound(s), fresh, trimmed
Scallions
2 medium, chopped
Instructions
1
Combine the peanut butter, hoisin sauce, water, sugar, soy sauce, and vinegar in a small bowl; mix well until smooth.
2
Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook until almost done, about 10 minutes. Add the tofu and snow peas; cook until the pasta is cooked through and the snow peas are crisp-tender, about 2 minutes longer; drain.
3
Return the spaghetti, tofu, and snow peas to the pot. Add the peanut butter mixture and toss well to coat. Stir in the scallions just before serving. Yields 1 cup per serving.
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