Peanutty noodles with tofu and snow peas

PersonalPoints™ per serving
Total Time
27 min
10 min
17 min
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.


Smooth reduced fat peanut butter

6 Tbsp, chunky

Hoisin sauce

6 Tbsp


2 Tbsp

Packed brown sugar

1 Tbsp

Low sodium soy sauce

1 Tbsp

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

Uncooked scallion(s)

2 medium, chopped


  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.