Peanut Tofu Pasta Recipe

Peanut Tofu Pasta Recipe

  • 10 ounces spaghetti
  • 1 cup water
  • 1/2 cup crunchy peanut butter
  • 4 cloves garlic, crushed
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon crushed fresh ginger root
  • 2 tablespoons peanut oil
  • 1 pound tofu, diced
  • 2 leeks, sliced into rounds
  • 4 fresh Thai chiles, sliced into rounds (optional)
  • 1 teaspoon sriracha sauce
  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until tender yet firm to the bite, about 12 minutes; drain.
  2. Stir water, peanut butter, garlic, soy sauce, lemon juice, and ginger together in a bowl until smooth; set aside.
  3. Heat peanut oil in a large skillet over medium-high heat. Fry tofu in oil until lightly browned, about 5 minutes. Add leeks; cook and stir until the leeks soften, 2 to 3 minutes. Stir Thai chilies into the tofu mixture; toss to combine and cook until the chilies are hot, about 1 minute.
  4. Remove skillet from heat. Add spaghetti and peanut butter sauce to the tofu mixture; toss until everything is evenly coated in sauce. Season with chile-garlic sauce to serve.