Categories: asian, dinner, pasta, veg

Ingredients

• 1/2 cup vegetable broth, fat-free, less-sodium
• 1/4 cup peanut butter, chunky
• 1/4 cup soy sauce, low sodium
• 3 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 2 teaspoons ginger, grated peeled fresh
• 2 teaspoons chile paste with garlic
• 4 garlic cloves, minced
• 8 ounces fettucine, uncooked
• 1 pound tofu, firm, drained and cubed
• 1 cup green onions, sliced
• 1 cup carrot, shredded

Directions

1. Combine first 8 ingredients in a small saucepan.

2. Cook over medium heat, 5 minutes or until smooth, stirring frequently.

3. Remove from heat

4. Cook pasta in boiling water for 8 minutes, omitting salt and fat.

5. Add tofu, onions and carrot to warm.

6. Drain.

7. Place pasta mixture in a large bowl.

8. Add peanut butter mixture; toss gently.

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