Recipe by Mille®
Accompany this delightful pasta with wedges of fresh-from-the-garden tomatoes. For dessert, have raspberry sorbet with fresh raspberries. Found on the Web and posted by request.
Top Review by Meredith C-ville
Great recipe. I've been meaning to make this for a long time and I waited too long. I had to make some subs because I wasn't finding some things, so I used small bay scallops for the tofu and bamboo shoots and water chestnuts for the bean sprouts and snow peas. I really wish I'd been able to find the peas. I changed the cooking method a tiny bit to ensure that it would all be warm (since it's winter now): I blanched the carrots a bit before stirring in with the other veggies (which also makes it easier for your body to extract the nutrition), and added the veggies to the pasta pot and let everything heat through before adding the scallops with peanut sauce. I used 12 oz whole wheat thin spaghetti and was sort of concerned that I wouldn't have enough sauce, but it worked out just fine. :) I also had to sub red wine for the sherry. I should apologize for 'having my way' with this recipe. But I'll be on the lookout for the proper ingredients and hopefully make it straight next time. Even if I have to make all the subs, I know it will be another great meal. I also don't usually cook flavors like this, so it was a nice change. I think the only thing I might add that's not suggested by the recipe is some minced garlic (maybe stirred in with the veggies at the beginning, or even just garlic powder added when stirring the veggies in with the cooked pasta), or possibly just add more scallions for a bit more zing. Thanks for posting, and thanks to the requester!
- 4 cups shredded spinach, loosely packed
- 1 cup bean sprouts, rinsed
- 2 medium carrots, cut into matchsticks
- 3 scallions, diagonally sliced
- 4 ounces snow peas, cut into lengthwise slivers
- 1⁄4 cup reduced sodium soy sauce
- 3 tablespoons smooth peanut butter
- 3 tablespoons dry sherry
- 2 tablespoons honey
- 1 (14 ounce) package firm tofu, cut into ½-inch cubes
- 8 ounces fresh spinach pasta
Directions See How It's Made
- Place spinach, bean sprouts, carrots, scallions and snow peas in serving bowl; set aside.
- In a small saucepan, combine soy sauce, peanut butter, sherry and honey, and heat gently, stirring often, until hot and bubbly.
- Add tofu and toss gently with rubber spatula to coat with sauce.
- Remove from heat and cover to keep warm.
- Meanwhile, in large pot of boiling water, cook pasta according to package directions.
- Drain pasta in a colander and add to vegetables in serving bowl.
- Pour tofu and peanut sauce on top and toss to combine.