Here’s a nice vegetarian entrée with a healthy dose of fiber and tons of antioxidant-rich veggies! Inspired by a recipe I found in Shape Magazine a few years back, it’s really tasty and makes great leftovers for lunch. If you’re on a budget, peanuts can be substituted for macadamia nuts – no one will think any less of you. And if your preference is meat, swap out the tofu for some chicken breast. Serve with steamed broccoli and you have yourself a taste of the Far East in the comfort of your own home, minus the MSG. And I made this with Mara's Pasta — quite possibly the best-tasting whole wheat pasta on the planet. It's brand new and doesn't taste like cardboard. Pretty awesome.
Use organic ingredients when possible, particularly if you’re going meat-free with the tofu. Look for a quality brand that is organic and GMO-free. It’s worth the extra money.
Read on for the recipe.
2 tbsp. creamy peanut butter *
2 tbsp. coconut milk
1/2 tsp. sesame oil
1 tbsp. freshly grated ginger
1/2 tsp. chopped garlic
Juice of 2 limes
1-2 tbsp. reduced sodium soy sauce
1 tsp. Tabasco sauce (to taste)
1/4 cup hot water
1 block extra-firm organic tofu, diced into ½-inch pieces *
2 tsp. coconut oil, divided *
1 cup broccoli florets *
1/2 cup snow peas, ends trimmed and cut into thirds *
1/2 cup cut carrots cut into matchstick pieces *
1/2 lb. whole wheat cooked linguine/spaghetti, such as Mara’s Pasta, rinsed in cool water *
1 tbsp. chopped macadamia nuts *
* = good source of fiber
- To make the peanut sauce, puree ingredients in blender until smooth. Place in covered container and refrigerate to thicken.
- In a large, nonstick pan, stir-fry diced tofu in 1 tsp. of coconut oil until golden brown on all sides, about 3-4 minutes. Remove tofu and set aside.
- Add the other tsp. of coconut oil to pan and add broccoli, stir-frying for 3-4 minutes. Add snow peas and carrots and stir-fry an additional 3-4 minutes. Vegetables should be crunchy.
- In a large bowl, toss cooked linguine, tofu, and vegetables with peanut sauce until all are well-coated. Transfer to a platter and garnish with macadamia nuts.
For this and other fiberlicious recipes, visit www.fortheloveoffiber.com.
Serving Size: 1/4 recipe
- Calories: 399
- Total Fat: 16 g
- Saturated Fat: 3 g
- Cholesterol: 0 mg
- Sodium: 276 mg
- Total Carbohydrate: 54 g
- Dietary Fiber: 10 g
- Sugars: 3 g
- Protein: 23 g
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