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.