This is my first try at cooking tofu & it turned out GREAT! I ate ALL the leftovers which is saying alot.
Thai Style Tofu & Noodles from Clean Eating Magazine
Tofu & Noodles
- 2 quarts, plus 1 Tbsp water
- 1/2 lb whole-wheat linguine
- olive oil spray
- 1 (14 oz) extra firm tofu, drained & cut into 1/2-inch cubes
- 4 cloves garlic, minced
- 1 tsp low sodium soy sauce
- 1 medium red pepper, cut into 1/2 inch slices
- 1 medium green pepper, cut into 1/2 inch slices
- 1/8 tsp sea salt
- 2 Tbsp natural, unsalted peanut butter
- 1/2 cup salsa
- 1/4 tsp dried red pepper flakes
- 1/3 cup water
Cook linguine in large pot in 2 quarts water. Meanwhile, puree sauce ingredients in a blender for about 15 seconds until creamy; set aside. Mist a large nonstick skillet and place over medium heat. Add tofu cubes and spoon garlic and soy sauce evenly over all pieces. Saute tofu, stirring frequently, for about 5 minutes.
While tofu is cooking, spray a separate non-stick skillet with olive oil spray and place over high heat. Add red and green peppers and sprinkle with salt. Saute peppers for 2 to 3 minutes; pour 1 Tbsp water into the pan and immediately cover with lid. Cook for 3 to 4 minutes, until peppers are tender and slightly blackened.
After the tofu has cooked for about 5 minutes and is slightly golden brown, add sauce and turn heat to low. Gently stir once or twice as sauce thicken, about 1 to 2 minutes. Serve peppers and tofu sauce over linguine.
Nutrients per 1 1/2 cup serving: 357 calories, 10g fat, 52 g carbs, 10g fiber, 21 g protein
Recipe Notes: This recipe is so good. It is kind of high in fat but it is mostly “good” fat. I took leftovers for lunch without the pasta to make it somewhat better. Dewey even gave this two thumbs up.
Don’t forget to check out what else is cooking this Wednesday over at Shan’s.