- 1 block (16 oz.) extra-firm tofu (water-packed from the refrigerator case), cut into ½-inch cubes
- 6-8 ounces whole grain linguine or brown rice noodles
- 2 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- ¼ cup natural peanut butter or tahini
- ¼ cup tamari or soy sauce (low-sodium, if desired)
- ¼ – ½ cup hot water
- 2 cups broccoli florets
- 2 large carrots, thinly sliced on the diagonal
- 4 cloves garlic, finely minced or pressed
- 1 teaspoon toasted sesame oil, optional
Cook the linguini or noodles according to package directions. While they are boiling, prepare the sauce by whisking together the lime juice, vinegar, tamari, tahini or peanut butter, and hot water. Drain the linguini and place in a large serving dish. Pour the sauce over the hot pasta and stir to coat it thoroughly. Cover to keep warm while you prepare the tofu and vegetables.
Heat a wok or large non-stick skillet over medium-high heat. (If not using non-stick, heat a small amount of olive oil.) Add the tofu and sear on all sides, stirring constantly for 5-10 minutes. Add the broccoli and carrots and stir-fry just until tender-crisp. Add water by the tablespoon if necessary to keep from sticking. Add the garlic during the last minute or so and stir to combine.
Top the linguini with the tofu-veggie mixture and serve immediately.
 | Try it both ways, with tahini or peanut butter, and see which you like best. For a lower-fat version, use ½ cup of prepared PB2 powdered peanut butter in place of the natural peanut butter. |
