Prep 15 mins
Cook 15 mins
WW Make it in Minutes: "This dish is as versatile as it is flavorful; the recipe works just as well with cooked chicken breast or pork tenderloin as with tofu. In addition to a satisfying lunch, the noodles can be served as a first course at dinner or a zesty accompaniment to a plain entree."
- 1⁄2 lb spaghetti
- 2 carrots, sliced
- 1⁄4 lb snow peas
- 1 red bell pepper, seeded and thinly sliced
- 1⁄3 cup natural peanut butter
- 1⁄4 cup hoisin sauce
- 1 1⁄2 tablespoons packed dark brown sugar
- 1 1⁄2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1⁄2 teaspoon canola oil
- 1 tablespoon minced peeled fresh ginger
- 1 garlic clove, chopped
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 lb low-fat firm tofu, cut into 1/4 inch cubes
- 2 tablespoons chopped unsalted peanuts
- 1 scallion, chopped
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions, adding the carrots, snow peas and bell pepper during the last 2 minutes of cooking; reserve 1/2 cup pasta water and drain.
- Combine the peanut butter, hoisin sauce, brown sugar, soy sauce, and vinegar in a bowl.
- Heat the oil in a saucepan over medium-high heat. Add the ginger, garlic, and cayenne pepper; cook 30 seconds.
- Stir in the peanut butter mixture and the reserved pasta water.
- Cook 3 minutes, stir in the tofu, and continue to cook until hot, about 3 minutes longer.
- Toss in a large bowl with the pasta and vegetables, then transfer to a serving platter and sprinkle with the peanuts and scallion.