Peanutty noodles with tofu and snow peas
9
9
9
SmartPoints® value per serving
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
Smooth reduced fat peanut butter
6 Tbsp, chunky
Hoisin sauce
6 Tbsp
Water
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