- 4 ounces soba noodles
- 1/2 cup creamy reduced-sodium natural peanut butter (MUFA)
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons rice wine vinegar
- 1/2 tablespoon toasted sesame oil
- 2 teaspoons chile paste with garlic (see Note)
- 1 teaspoon sesame seeds, toasted
- 4 ounces light firm tofu, drained, patted dry, and cut in 1/2-inch cubes
- 2 cups shredded or grated carrots
- 3 scallions, thinly sliced
- Prepare noodles per package directions. Place peanut butter in small microwaveable bowl and microwave on high 15 seconds to soften.
- Whisk together peanut butter, soy sauce, vinegar, oil, chile paste (if using), and sesame seeds in large bowl while noodles cook. Set aside.
- Heat medium skillet coated with cooking spray over medium heat. Add tofu and saute until lightly browned, about 5 minutes.
- Drain noodles and add to peanut sauce along with all but 1/2 cup of the carrots. Mix until well combined. Top with tofu and remaining carrots and sprinkle with scallions. Serve immediately or chill and serve cold.