Peanut Tofu Pasta

• 10 ounces spaghetti
• 1 cup water
• 1/2 cup crunchy peanut butter
• 4 cloves garlic, crushed
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon crushed fresh ginger root
• 2 tablespoons peanut oil
• 1 pound tofu, diced
• 2 leeks, sliced into rounds
• 4 fresh Thai chilies, sliced into rounds (optional)
• 1 teaspoon chile-garlic sauce (such as Sriracha), or to taste

1. Bring a large pot of lightly salted water to a boil.
2. Cook spaghetti at a boil until tender yet firm to the bite, about 12 minutes; drain.
3. Stir water, peanut butter, garlic, soy sauce, lemon juice, and ginger together in a bowl until smooth; set aside.
4. Heat peanut oil in a large skillet over medium-high heat.
5. Fry tofu in oil until lightly browned, about 5 minutes.
6. Add leeks; cook and stir until the leeks soften, 2 to 3 minutes.
7. Stir Thai chilies into the tofu mixture; toss to combine and cook until the chilies are hot, about 1 minute.
8. Remove skillet from heat.
9. Add spaghetti and peanut butter sauce to the tofu mixture; toss until everything is evenly coated in sauce.
10. Season with chile-garlic sauce to serve.

spaghetti, water, crunchy peanut butter, garlic, soy sauce, lemon juice, ginger root, peanut oil, leeks, chilies, chilegarlic sauce

Taken from allrecipes.com/recipe/peanut-tofu-pasta/ (may not work)