Asian Spicy Pasta
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1lb. uncooked, spaghetti | For vegan: use vegan pasta |
| 2 lbs. diced tofu | |
| 1 cup peanut butter | |
| 2 cups reduced sodium vegetable broth | |
| ½ cup lite soy sauce | |
| ¼ cup honey | |
| 3 cloves garlic, minced | May use 1 teaspoon garlic powder |
| 1 tablespoon chili garlic sauce | |
| 1 medium cucumber | Wash, trim and chopped. May leave on peeling |
| ½ cup dry roasted peanuts, chopped | Use unsalted |
| 1 cup fresh cilantro, chopped | Or 2 tablespoons dried. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook pasta in a large pot of boiling water until al dente according to the directions on package | |
| 2 | Rinse and drain the pasta. Set pasta aside. | |
| 3 | In a large saucepan, combine peanut butter, broth, soy sauce, garlic, garlic sauce and honey. | |
| 4 | Heat until just starts to boil. | |
| 5 | Add pasta, tofu, cucumbers, peanuts and all but 2 tablespoons of cilantro; toss them to combine. | |
| 6 | Let chill. Garnish with remaining cilantro. | |
| 7 | Enjoy hot or cold. |
