Fettuccine and Tofu with Finger-Licking Peanut Sauce

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)


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 (ww) cb

1 pound firm tofu, drained and cubed

1 cup (2-inch) sliced green onions

1 cup shredded carrot



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.



CALORIES 465 (29% from fat); FAT 14.5g (sat 2.3g,mono 5.3g,poly 6g); IRON 9.6mg; CHOLESTEROL 1mg; CALCIUM 174mg; CARBOHYDRATE 60.8g; SODIUM 713mg; PROTEIN 23g; FIBER 4.5g



Cooking Light, APRIL 2001




Reviews I read say to freeze tofu first for better texture and extra sauce was made