1 (8-ounce) package uncooked linguine
1 (8-ounce) package fresh sugar snap peas
2 tablespoons peanut oil
2 tablespoons low-sodium tamari sauce or low-sodium soy sauce
1 tablespoon smooth peanut butter $
1 tablespoon fresh lime juice or rice wine vinegar
1 teaspoon chili garlic sauce
1 garlic clove, crushed
1 (8-ounce) package Thai-flavored or plain baked tofu, cut into cubes
1/3 cup chopped fresh cilantro
Bring 2 quarts water to a boil in a saucepan. Place linguine in boiling water 5 minutes; add peas, and cook 2 minutes.
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.
The original source of this recipe is: www.myrecipes.com/recipe/thai-tofu-spicy-asian-noodles-10000001733608/