Photo: Oxmoor House
Prep Time
9 Mins
Cook Time
9 Mins
Yield
4 servings (serving size: 1 3/4 cups)

How to Make It

Step 1

Bring 2 quarts water to a boil in a saucepan. Place linguine in boiling water 5 minutes; add peas, and cook 2 minutes.

Step 2

Combine peanut oil and next 5 ingredients. Drain pasta mixture, and return to pan. Stir in peanut sauce and tofu. Sprinkle with chopped cilantro. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Superfast Suppers

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Ratings & Reviews

LisaR123's Review

wreguero
October 07, 2014
N/A

ElizLutz's Review

LisaR123
June 30, 2011
Very tasty. I couldn't find baked tofu so I used chicken flavored tofu crumbs. Great easy week day meal.

wreguero's Review

ElizLutz
October 13, 2010
The recipe was GREAT!!! Very easy to make and the sauce is delicious. The only things that I changed were sauce quantity,cilantro & chicken instead of tofu. I had more than 4 guest so I doubled the recipe but I had to make extra sauce(one extra portion). It didn't seem nearly like enough sauce to coat the food. Turned out perfect. I also added cilantro in the sauce and used chicken instead of tofu. I marinated the chicken in some of the ingredients needed for the sauce. It turned out grea, it had the perfect amount of heat. Although, if you don't particularly eat spicy, I would put less of the garlic chili sauce. I also made a asian salad to go with our dinner. Definitely will make again.