TIME: 15 MINUTES
4 oz soba noodles
1/2 c creamy reduced-sodium natural peanut butter (MUFA)
3 Tbsp reduced-sodium soy sauce
3 Tbsp rice wine vinegar
1/2 Tbsp toasted sesame oil
2 tsp chile paste with garlic (optional), see note
1 tsp sesame seeds, toasted
4 oz light firm tofu, drained, patted dry, and cut in 1/2″ cubes
2 c shredded or grated carrots (about 2 lg)
3 scallions, thinly sliced (1/4 c)
1. PREPARE noodles per package directions. Place peanut butter in small microwaveable bowl and microwave on high 15 seconds to soften.
3. HEAT medium skillet coated with cooking spray over medium heat. Add tofu and sauté until lightly browned, about 5 minutes.
4. DRAIN pasta and add to peanut sauce along with all but 1/2 cup of the carrots. Mix until well combined. Top with tofu and remaining carrots and sprinkle with scallions. Serve immediately or chill and serve cold.
Nutritional Info Per Serving
377 cal, 16 g pro, 36 g carb, 5 g fiber, 19.5 g fat, 3.5 g sat fat, 0 mg chol, 551 mg sodium
NOTE: Chile paste is available in the ethnic food section of most supermarkets or via importfood.com.
Flat Belly Bonus
The fiber and protein in Japanese soba noodles (made from buckwheat) will keep you satisfied longer than a bowl of traditional pasta.