Asian Tofu Whole Wheat Noodle Salad

Ingredients

• 4 cups cubes extra firm tofu
• ¼ cup creamy peanut butter
• ¼ cup low sodium soy sauce
• 2 Tbsp. rice vinegar
• 2 Tbsp. chili garlic sauce
• 1 Tbsp. sugar
• 1 Tbsp. minced ginger
• 3 Tbsp. fat free vegetable broth OR water
• 12 oz. whole wheat linguine
• 2 carrots, grated
• 4 scallions, chopped
• 1 small red pepper, cut into small strips
• 1/3 cup fresh cilantro, chopped

Directions

1. Boil linguine in a large pot of water until tender. Drain and rinse with cold water.
   Place linguine in a large bowl.
2. While the pasta is cooking, blend or process the peanut butter, soy sauce,
   vinegar, chili garlic sauce, sugar, ginger and broth until smooth.
3. Add tofu, carrots, scallions, pepper strips, and chopped cilantro to bowl of linguine
   and toss. Pour peanut sauce over the pasta mixture and toss well to coat.
4. If sauce is too thick, thin with extra broth of a little water.

Yield: 6 servings
Serving Size: 1 cup
Source: BWH Food Service