Sunday, November 12, 2006
Continuing the parade of favorite dishes...
... comes this oldie but goodie. This recipe, tantalizingly called Fettucine and Tofu with Finger-Licking Peanut Sauce, is quick to throw to together and easily modified to whatever ingredients are on hand. You'll notice the broccoli in my picture, and the absence of broccoli in the recipe. And I didn't have scallions - so no scallions were harmed in the making of my dish. I only had baby carrots, and so I roughly chopped them and skipped the grating step. When I've made this dish in the past, I've thrown in various vegetables from the vegetable drawer with little impact on the overall recipe. If you were putting in significantly more veggies then called for, you may want to consider doubling the sauce. But generally I find the proportion of sauce to noodles appropriate (and I like things SAUCY!). I also brown the tofu in a skillet before adding. That's my personal preference, but I don't think I personally would enjoy the dish as much if the tofu weren't browned and cooked. And I've used whole wheat fettucine, regular fettucine, spaghetti (whole wheat or regular) and various other incarnations of pasta. I don't think the dish would work with shapes like rigatoni or farfalle, but anything long and noodley would sub very well
This time, I served the noodles with vegetarian Thai dumplings and sauteed greens. And the entire dish went from prep to eat in about 40 minutes, which isn't too bad at all for a weeknight.
Fettuccine and Tofu with Finger-Licking Peanut Sauce
1/2 cup fat-free, less-sodium chicken broth
1/4 cup chunky peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons chile paste with garlic
4 garlic cloves, minced
8 ounces uncooked fettuccine
1 pound firm tofu, drained and cubed
1 cup (2-inch) sliced green onions
1 cup shredded carrot
Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.
Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.