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.