Fettuccine and Tofu with Finger-Licking Peanut Sauce

This dish has endless variations: Substitute chicken, pork, or shrimp for the tofu and almost any kind of pasta for the fettuccine. Or add vegetables of your choice.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 1/2  cup  fat-free, less-sodium chicken broth
• 1/4  cup  chunky 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
• 4  garlic cloves, minced
• 8  ounces  uncooked fettuccine
• 1  pound  firm tofu, drained and cubed
• 1  cup  (2-inch) sliced green onions
• 1  cup  shredded carrot

Preparation

Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

Nutritional Information

Calories:

465 (29% from fat)

Fat:

14.5g (sat 2.3g,mono 5.3g,poly 6g)

Protein:

23g

Carbohydrate:

60.8g

Fiber:

4.5g

Cholesterol:

1mg

Iron:

9.6mg

Sodium:

713mg

Calcium:

174mg