After sharing Lindsay's Adventure in Cooking in an earlier post I was inundated with requests for the recipe she used. It came from the 'Mix it Match it' cookbook and here it is!
Crunchy Peanut Noodles with Tofu
3 Tb reduced-fat smooth peanut butter
2 Tb seasoned rice vinegar
1 Tb reduced-sodium soy sauce
1 teas Asian (dark) sesame oil
1 teas sugar
1/4 teas crushed red pepper
4 oz thin linguine
1 red bell pepper, cut into thin strips
1 cucumber, peeled, seeded and diced
2 scallions, chopped
2 Tb, chopped fresh cilantro
7 oz tofu, drained and diced
2 tab chopped dry-roasted peanuts
Whisk together the peanut butter, vinegar, soy sauce, sesame oil, sugar, and crushed red pepper in a small bowl until smooth and creamy (add a tablespoon or so of water if the mixture is too thick to pour easily); set aside.
Meanwhile, cook the linguine according to package directions, omitting the salt if desired. Drain; rinse under cold running water and drain again.
Combine the linguine, bell pepper, cucumber, scallions, and cilantro in a serving bowl. Add the peanut butter sauce and toss gently to mix. Sprinkle with the peanuts.
Serves: 4
Per serving: (1 cup): 270 cal, 11 g fat, 3 g Fib - Points value 6*
Be sure to recalculate based on your adaption!
1 comment:
I seem to missing a page from my same book. On the page that would have the picture of the noodle dish there should be sandwich recipe on the flip side. If you could post that, I'd be greatful. If it isn't a sandwich recipe, then I'm missing more than a page.
Thanks,
Bunny
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