Vegetarian Recipe: Peanut Noodles with Tofu

Serves 4 | Total time: 40 min

Ingredients:

• 2 Tbsp low-sodium soy sauce
• 3 Tbsp rice vinegar, divided
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• 1 Tbsp honey
• 1 14-oz package extra-firm tofu, drained and cut in 1" blocks
• 8 oz mixed-grain linguine, such as Barilla Plus
• 8 oz sugar snap peas
• 1 large red bell pepper, cut in thin strips
• ¼ cup natural-style peanut butter (no added sugar)
• 3 Tbsp hoisin sauce
• 1 cup lower-sodium vegetable broth

Directions:

1. Preheat the oven to 400°F. Coat a baking sheet with cooking spray.
2. Combine soy sauce, 4 teaspoons of vinegar, sesame oil, sesame seeds, and honey, stirring until the honey is dissolved. Gently toss with tofu. Place tofu in a single layer in the baking dish; bake 25 minutes, tossing halfway through.
3. Cook the linguine according to package directions. In the last 2 minutes of cooking, add the sugar snap peas and red peppers.
4. While the pasta cooks, make the sauce: Combine peanut butter, remaining vinegar, hoisin sauce, and vegetable broth in a small saucepan over high heat. Whisk and bring to a boil; immediately reduce heat to medium and cook, stirring, until the color deepens and the sauce is thick, about 2 to 3 minutes. Remove from heat and toss with noodles and tofu.

More vegetarian meal ideas:

• Cheesy Omelet Sandwiches
• Hearty Minestrone Soup
• Bean Burrito Casserole