Fettuccine and Tofu with Finger-Licking Peanut Sauce - 10 pts

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Yes, its almost 30% fat. But the taste is worth it! Use whole wheat

fettucine, add red pepper flakes when cooking the first 8 ingredients

in a saucepan.

 

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Fettuccine and Tofu with Finger-Licking Peanut Sauce - 10 pts

1/2 cup fat-free, less-sodium 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.

 

Yield: 4 servings (serving size: 2 cups)

 

CALORIES 465 (29% from fat); FAT 14.5g (sat 2.3g,mono 5.3g,poly 6g);

PROTEIN 23g; CHOLESTEROL 1mg; CALCIUM 174mg; SODIUM 713mg; FIBER 4.5g;

IRON 9.6mg; CARBOHYDRATE 60.8g

 

Source: Cooking Light, APRIL 2001

Formatted by Chupa Babi in MC: 08.15.06

 

CL Note: This dish has endless variations: Substitute chicken, pork,

or shrimp for the tofu and almost any kind of pasta for the

fettuccine. Or add vegetables of your choice.

 

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