Peanut Noodles With Tofu

By andreajayros

Ingredients

• 4 oz soba noodles
• 1/2 c creamy reduced-sodium natural peanut butter
• 3 Tbsp reduced-sodium soy sauce
• 3 Tbsp rice wine vinegar
• 1/2 Tbsp toasted sesame oil
• 2 tsp chile paste with garlic (optional), see note
• 1 tsp sesame seeds, toasted
• 4 oz light firm tofu, drained, patted dry, and cut in 1/2" cubes
• 2 c shredded or grated carrots (about 2 lg)
• 3 scallions, thinly sliced (1/4 c)

Details

Servings 1
Adapted from prevention.com

Preparation

Step 1

prepre noodles per package directions. heat peanut butter to soften.

2. WHISK together peanut butter, soy sauce, vinegar, oil, chile paste (if using), and sesame seeds in large bowl while noodles cook. Set aside.

3. HEAT medium skillet coated with sesame oil over medium heat. Add tofu and sauté until lightly browned, about 5 minutes.

Drain pasta and add to peanut sauce along with all but 1/2 cup of the carrots. Mix until well combined. Top with tofu and remaining carrots and sprinkle with scallions. Serve immediately or chill and serve cold.

The fiber and protein in Japanese soba noodles (made from buckwheat) will keep you satisfied longer than a bowl of traditional pasta.