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Finger-Lickin’ Good

April 20, 2006

Is it raining where you are, internets? It’s raining here in Austin…a beautiful, steady rain. I’d love it even more if I didn’t have to go out in it…but it’s off to work for me in a few minutes.

I wanted to share this recipe that we made a few nights ago…it’s one of Justin’s favorites. He always adds a bit of Sriracha sauce at the end, because he likes to burn his face off.

Pasta with Tofu and Peanut Sauce

  • 1/2 cup vegetable broth
  • 1/4 cup peanut butter
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 2 teaspoons grated peeled fresh ginger
  • 2 teaspoons chile paste with garlic
  • 8 ounces uncooked fettuccine, spaghetti, or other long pasta
  • 1 tablespoon olive oil
  • 1 pound firm tofu, drained and cubed
  • 1 cup matchstick carrots
  • 1 red bell pepper, julienned

Combine first 7 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

Cook pasta in boiling water until al dente.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add tofu and cook for 4 to 5 minutes, then flip and brown at least one other side of the cubes, about 4 to 5 minutes more. Transfer tofu to a plate and keep warm. Add bell pepper and carrots to pan, and saute 5 minute or until just tender.

Toss pasta, tofu, vegetables, and sauce together in a large bowl, and serve.

Makes 4 servings.

Adapted from Cooking Light magazine.

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3 Discussion to this post
  1. Elizabeth Bugay says:

    Thunderstorms in Spring Branch, Texas. Had to race home from work to let the dogs in. One of my dogs, Bridget, is afraid of thunder. Poor baby girl. Dish looks yummy!

  2. weezie says:

    oh yeah, that’s what i’m talking ’bout–WITH Sriracha, j’s right! thanks for sharing this tasty recipe, pc.

  3. Tanvi says:

    I tried this peanut sauce the other day and its amazing! I like that its lighter than most recipes for peanut sauce. Thanks for sharing the recipe :-)

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