My daughter was a strict vegetarian for about a year and a half. Recently though, she decided that she no longer wanted to resist the temptation that a Big Tom burger presents. She even posted photos of her burger on Facebook–the event was that exciting. I really appreciated this family-friendly recipe from Cooking Light magazine before she became a vegetarian but depended upon it when she wouldn’t eat meat. Fortunately, all of our family, with perhaps the exception of my son, likes tofu. I will often double the recipe, but not the tofu and throw in snap peas at the end. Vegetarian or not, I think you’ll enjoy this recipe!
Fettuccine and Tofu with Peanut Sauce
½ cup fat-free, less-sodium chicken broth
¼ cup chunky peanut butter
¼ cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons fresh ginger, peeled and grated
2 teaspoons chile paste with garlic
4 garlic cloves, minced
8 ounces uncooked fettuccine
1 pound firm tofu, drained and cubed
1 cup (2-inch) green onions, sliced
1 cup carrots, shredded
Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.
Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently. Serves 4