From Cooking Light Magazine, April 2001.
Ingredients:
1/2 cup fat-free, less-sodium chicken 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 fettucine
1 pound firm tofu, drained and cubed
1 cup 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 for 8 minutes, omitting salt and fat. Add tofu, onions and carrot to warm. Drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.