peanut tofu pasta

Ingredients

• Servings: 4
• 10 ounces spaghetti
• 1 cup water
• 1/2 cup crunchy peanut butter
• 4 cloves garlic, crushed
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon crushed fresh ginger root
• 2 tablespoons peanut oil
• 1 pound tofu, diced
• 2 leeks, sliced into rounds
• 4 fresh thai chilies, sliced into rounds (optional)
• 1 teaspoon chile-garlic sauce (such as sriracha®), or to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook spaghetti at a boil until tender yet firm to the bite, about 12 minutes; drain.
• stir water, peanut butter, garlic, soy sauce, lemon juice, and ginger together in a bowl until smooth; set aside.
• heat peanut oil in a large skillet over medium-high heat. fry tofu in oil until lightly browned, about 5 minutes. add leeks; cook and stir until the leeks soften, 2 to 3 minutes. stir thai chilies into the tofu mixture; toss to combine and cook until the chilies are hot, about 1 minute.
• remove skillet from heat. add spaghetti and peanut butter sauce to the tofu mixture; toss until everything is evenly coated in sauce. season with chile-garlic sauce to serve.