Ingredients Jump to Instructions ↓

  1. 8 ounces whole wheat spaghetti, uncooked

  2. 1/4 cup low-sodium teriyaki sauce

  3. 2 tablespoons hot water

  4. 3 tablespoons creamy peanut butter

  5. 1/4 teaspoon hot chili sauce , such as Sriracha or 1/4 teaspoon crushed red pepper flakes

  6. 2 teaspoons sesame oil

  7. 1 teaspoon garlic , minced

  8. 1 (16 ounce) tofu , extra firm water-packed (drained)

  9. 2 tablespoons teriyaki sauce (your choice, for marinating tofu) or 2 tablespoons soy sauce (your choice, for marinating tofu)

  10. 1 (16 ounce) bag frozen vegetables (stir fry variety, Safeway has a good one)

  11. 1 1/2 tablespoons low sodium soy sauce

  12. 1/3 cup dry roasted peanuts, chopped

Instructions Jump to Ingredients ↑

  1. Prepare the tofu: Place tofu between several layers of heavy-duty paper towels. Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally.

  2. Cut the tofu into 1/2-inch cubes and place in a bowl. Add either soy sauce or teriyaki sauce, and toss to coat the tofu. Cover and chill for at least 1 hour.

  3. For the noodle bowl:.

  4. Cook pasta according to package directions, omitting salt and fat; drain and set aside.

  5. Combine teriyaki sauce, hot water, peanut butter, and hot chile sauce (or red pepper flakes), stirring with a whisk.

  6. Heat the sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic, and sauté 1 minute.

  7. Add tofu; sauté for 5 minutes or until tofu has browned a little.

  8. Add teriyaki sauce mixture, and cook for 2 minutes.

  9. Add pasta, vegetables, and soy sauce; cook until thoroughly heated, stirring well.

  10. Remove from heat and sprinkle with peanuts.


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