30mPeanut Tofu Broccoli Noodles
Tender spaghetti, crisp tofu, broccoli, and carrots are tossed in a mild peanut soy sauce. This quick plant-based dinner is family-friendly and weeknight-ready.
- Energy
- 546 calories per serving
- Protein
- 25.4 g per serving
- Carbs
- 62.3 g per serving
- Fat
- 23.3 g per serving
- Sodium
- 601 mg per serving
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Cook this recipe
- extra-firm tofu-14 oz
- dry spaghetti-8 oz
- broccoli florets-3 cups
- carrots-1 cup
- warm water-0.5 cups
- creamy peanut butter-0.33 cups
- low-sodium soy sauce-3 tbsp
- vegetable oil-2 tbsp
- maple syrup-1 tbsp
- lime juice-1 tbsp
- garlic powder-0.5 tsp
Pat the tofu very dry and cut it into 1/2-inch cubes. Slice the carrots.
Keep fingers clear of the knife blade while cutting tofu and slicing carrots.
In a mixing bowl, whisk the peanut butter, soy sauce, warm water, maple syrup, lime juice, and garlic powder until smooth.
Bring a large pot of water to a boil. Cook the spaghetti until al dente, adding the broccoli and carrots during the last 3 minutes of cooking. Reserve 1/2 cup cooking water, then drain.
Keep children away from the boiling water and use care when draining the hot pasta and vegetables.
While the spaghetti cooks, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook for 8-10 minutes, turning occasionally, until golden and crisp.
Pat tofu dry before adding it to hot oil to reduce splattering.
Reduce the skillet heat to low. Add the drained spaghetti, broccoli, carrots, and peanut sauce to the tofu.
Toss for 1-2 minutes until evenly coated, adding reserved cooking water 1 tablespoon at a time if the sauce is too thick.
Serve warm.
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