Refreshing Pasta In Peanut Butter Sauce

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Ingredients

Tofu

• 7 oz firm tofu
• 1 tsp olive oil

Pasta & Salad

• 2.5 oz wholegrain pasta
• 5 oz 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 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 . 7 oz firm tofu, 1 tsp olive oil
• Get the pasta cooking away. 2.5 oz wholegrain pasta
• Rinse, then add the salad mix into a large bowl. Finely dice the ginger . 5 oz salad mix, ½ inch ginger, fresh
• Mix the peanut butter, soy sauce, maple syrup, vinegar and ginger together well in a small bowl. 3 tbsp peanut butter, 3 tbsp soy sauce, 3 tbsp maple syrup, 3 tbsp vinegar, ½ inch ginger, fresh
• Add a couple of tbsp water to thin the sauce (just a little!) and stir well. 3 tbsp water
• Roughly chop the peanuts . Bonus task: roast them on medium heat until lightly brown. No oil necessary! 1 tbsp peanuts
• 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 . 1 lime, a few sprigs cilantro/coriander, fresh

NOTES

Nutrition

Refreshing Pasta in Peanut Sauce

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