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Peanut Tofu Pasta

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Christie Robertson

"Leeks are the secret ingredient that make this recipe really shine. I love it spicy, but this recipe can easily be tweaked to all spiciness tastes. Rice noodles can be used in place of spaghetti."
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40 m servings 634 cals
Original recipe yields 4 servings

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  1. 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.
  2. Stir water, peanut butter, garlic, soy sauce, lemon juice, and ginger together in a bowl until smooth; set aside.
  3. 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.
  4. 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.

Nutrition Facts

Per Serving: 634 calories; 29.5 g fat; 70 g carbohydrates; 27.5 g protein; 0 mg cholesterol; 688 mg sodium. Full nutrition

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