Saturday, May 2, 2009

Cooking Light Mondays: Fettucine and Tofu with Finger-Licking Peanut Sauce

Yes, I know it's not Monday. Close enough. You're lucky I'm posting at all people. I am currently hanging out on the Washington Coast with the females in my family. Once a year we get together and rent a house to enjoy each other's company. It's awesome! Even though it's pouring down rain, we are having a great time. Anyway, I finally have a chunk of time to put up my most recent recipe for Shrink My Butt Cooking Light Mondays.

Don't let the tofu in this scare you off if you're not of an adventuresome nature. You can easily sub in chicken, pork or seafood instead. Though I loved it with the tofu and highly recommend it.

I loved this recipe for two reasons. It was easy and it was GOOD. Unlike the name states, I did not do any finger licking. The bowl, however, was magically clean after dinner. Hmmm. I wonder how that happened.

I have no process pictures for you as I've been informed you don't need to see how I cut carrots and that it's boring. So to appease the masses, I've just got a few shots of the finished product. (I was also hungry and in a hurry. So no pictures for you.)

Here's the recipe:


  • 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 fettuccine
  • 1  pound  firm tofu, drained and cubed
  • 1  cup  (2-inch) 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 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

And here it is on Cooking Light if you want more info.

I didn't want to grate the carrots because I'm lazy. So instead I peeled long strips with a vegetable peeler. It worked great. I will definitely be making this again. The sauce really makes it. You can change the pasta, the vegies, the protein. Just don't change the sauce. (Except leave out some of the hot stuff if you're a wuss like me.)

Let me know how this turns out and what you thought. This is the first CL recipe I've reviewed and given my full recommendation. So I'd love to hear if you like it too. Enjoy!