Peanutty noodles with tofu and snow peas
Smooth reduced fat peanut butter
6 Tbsp, chunky
Packed brown sugar
Low sodium soy sauce
½ pound(s), broken in half
15 oz, firm, cut into 1⁄2-inch pieces
½ pound(s), fresh, trimmed
2 medium, chopped
- Combine the peanut butter, hoisin sauce, water, sugar, soy sauce, and vinegar in a small bowl; mix well until smooth.
- 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.
- 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.