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.