My sister-in-law, Amy, is very creative in the kitchen. She always makes great and healthy meals whenever I visit. Whether it’s breakfast tacos, mediterranean tuna salad or this pasta dish, I know I will never go hungry in her house. This recipe is very versatile so just throw in whatever nut butter and veggies you have in your fridge.
3/4 lb linguine or whole wheat spaghetti
4 cups veggies
2 cups diced tofu
1/2 cup nut butter (I used almond butter)
1/4 cup low sodium soy sauce
1/4 cup water
2 T rice vinegar
2 T fresh lime juice
1 scallion, cut into pieces
3/4″ fresh ginger, finely grated
2 T brown sugar
1/4 tsp red pepper flakes
1/2 cup unsalted nuts (same as nut butter), coarsely chopped
Cook pasta according to package directions. Steam veggies and set aside. Pan fry tofu in large skillet in small amount of oil.
Make sauce by pureeing nut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor until smooth.
Right before serving, toss pasta with 3/4 cup of peanut sauce. Divide into 6 bowls and top each serving with veggies/tofu. Drizzle remaining sauce over veggies. Sprinkle chopped nots on top.
Original source here