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“WW Make it in Minutes: "This dish is as versatile as it is flavorful; the recipe works just as well with cooked chicken breast or pork tenderloin as with tofu. In addition to a satisfying lunch, the noodles can be served as a first course at dinner or a zesty accompaniment to a plain entree."”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions, adding the carrots, snow peas and bell pepper during the last 2 minutes of cooking; reserve 1/2 cup pasta water and drain.
  2. Combine the peanut butter, hoisin sauce, brown sugar, soy sauce, and vinegar in a bowl.
  3. Heat the oil in a saucepan over medium-high heat. Add the ginger, garlic, and cayenne pepper; cook 30 seconds.
  4. Stir in the peanut butter mixture and the reserved pasta water.
  5. Cook 3 minutes, stir in the tofu, and continue to cook until hot, about 3 minutes longer.
  6. Toss in a large bowl with the pasta and vegetables, then transfer to a serving platter and sprinkle with the peanuts and scallion.

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