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Cold Noodles with Tofu-Peanut Sauce


Course : Tofu
Serves: 4
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Ingredients:


1/4 pound spaghettini

1 teaspoon Asian sesame oil

3 tablespoons low sodium chicken broth

3 tablespoons natural peanut butter

1 ounce firm reduced fat tofu

1 tablespoons rice vinegar

1 tablespoons reduced sodium soy sauce

1 teaspoon sugar

1/2 teaspoon minced ginger

1/2 cup bean sprouts

1/2 medium cucumber, peeled -- seeded and julienned

2 bunches scallions halved lengthwise -- cut into 1 inch lengths

1 tablespoons minced fresh cilantro

1 dash crushed red pepper flakes
 

Preparation / Directions:


Cook the spaghettini according to package directions. Drain in a colander, rinsing with cold water. Place in a serving bowl. Add the sesame oil and toss lightly. Meanwhile, to prepare the dressing, in a blender or food processor, puree the broth, peanut butter, tofu, vinegar, soy sauce, sugar and ginger. Scatter the bean sprouts, cucumber and scallions over the noodles; pour the dressing over and toss lightly to coat. Sprinkle with the cilantro and pepper flakes.

 

Nutritional Information:

11 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 25mg Sodium

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