Peanut Noodles With Tofu

• 8 ounces linguine
• 2 red peppers, cut in strips
• 12 lb sugar snap pea, trimmed
• 1 tablespoon peanut oil
• 1 tablespoon minced fresh ginger
• 4 cloves garlic, minced
• 14 cup low sodium soy sauce
• 3 tablespoons rice vinegar
• 14 teaspoon chili paste
• 12 cup natural-style peanut butter
• 34 cup vegetable broth or 34 cup water
• 1 lb firm tofu, cut in 1/2-inch blocks
• 2 carrots, shredded with a vegetable peeler
• 12 cup cilantro, chopped

1. Cook pasta according to package instructions.
2. Place red pepper strips and sugar snap peas in bottom of a colander, and drain cooked pasta over vegetables (this will slightly blanch vegetables).
3. Heat oil in a medium-sized saucepan set over medium-high.
4. Add ginger and garlic, and cook, stirring, 2 minutes.
5. Add soy sauce, rice vinegar, chili paste, peanut butter and broth; stir until smooth.
6. Stir in tofu, and reduce heat to a simmer.
7. Simmer for 6 to 7 minutes, or until sauce is thickened.
8. Toss sauce and tofu with pasta.
9. Gently stir in carrots and cilantro.
10. Serve warm or at room temperature.

linguine, red peppers, sugar snap pea, peanut oil, fresh ginger, garlic, soy sauce, rice vinegar, chili paste, naturalstyle peanut butter, vegetable broth, firm tofu, carrots, cilantro

Taken from www.food.com/recipe/peanut-noodles-with-tofu-25210 (may not work)