Refreshing Pasta in Peanut Sauce
Servings: 2 people
Calories: 521kcal
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Ingredients
Tofu
- 7 oz (200 g) firm tofu
- 1 tsp olive oil
Pasta & Salad
- 2.5 oz (70 g) wholegrain pasta
- 5 oz (140 g) salad mix (lettuce, red cabbage, purple kale, carrot all go great)
- 1 tbsp peanuts (roasted)
Dressing
- 3 tbsp peanut butter
- 3 tbsp soy sauce
- 3 tbsp maple syrup (or honey if that's fine with you)
- 3 tbsp vinegar (malt or white are fine)
- ½ inch (1 cm) ginger, fresh (or ½ tsp ginger powder)
- 3 tbsp water
Optional
- a few sprigs cilantro/coriander, fresh (for garnish)
- 1 lime (for garnish)
Instructions
- Chop the tofu into small cubes, then fry for 15 minutes on medium heat with olive oil until crispy.
- Get the pasta cooking away.
- Rinse, then add the salad mix into a large bowl. Finely dice the ginger.
- Mix the peanut butter, soy sauce, maple syrup, vinegar and ginger together well in a small bowl.
- Add a couple of tbsp water to thin the sauce (just a little!) and stir well.
- Roughly chop the peanuts. Bonus task: roast them on medium heat until lightly brown. No oil necessary!
- Drain the pasta and throw in with salad.
- Add the sauce, mix up and voilà! Serve with lime and coriander/cilantro, season with a bit of salt.
Nutrition
Calories: 521kcal | Carbohydrates: 63g | Protein: 25g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Sodium: 1544mg | Potassium: 536mg | Fiber: 4g | Sugar: 22g | Vitamin A: 822IU | Vitamin C: 26mg | Calcium: 216mg | Iron: 4mg