Makes 4 servings, yields 6 cups, 495 calories per serving, 10 WW points per serving
1/2 lb of spaghetti noodles
2 carrots, sliced
1/4 lb fresh snow peas (I did not have any so used fresh green beans)
1 red bell pepper, seeded and thinly sliced
1/3 cup natural peanut butter (I used more, depends on how you like it)
1/4 cup hoisin sauce
1 1/2 tablespoons packed brown sugar (I used 2 1/2 tablespoons honey instead)
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon rice vinegar
1/2 teaspoon canola oil
1 tablespoon minced, peeled fresh ginger (I used more)
1 garlic clove, chopped
1/4 teaspoon crushed red pepper
1/2 lb low fat firm tofu, cut into 1/4 inch cubes (or any other pre-cooked meat.)
2 tablespoons chopped unsalted peanuts
1 scallion, chopped
1. Cook spaghetti according to package directions, adding carrots, snow peas, and bell pepper during last 2 minutes of cooking; reserve 1/2 cup pasta water and drain.
2. Combine peanut butter, hoisin sauce, brown sugar (or honey), soy sauce, and vinegar in a bowl.
3. Heat oil in a saucepan over medium-high heat. Add ginger, garlic, and crushed red pepper; cook 30 seconds. Stir in peanut butter mixture and the reserved pasta water. Cook 3 minutes, stir in tofu, and continue to cook until hot, about 3 minutes longer. Toss in large bowl with the pasta and vegetables, then transfer to a serving platter and sprinkle with the peanuts and scallion.