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Ingredients
US|METRIC
5 SERVINGS
- 1 lb. thin spaghetti (or whole wheat spaghetti, prepared according to directions, 1 cup cooking water reserved, I like Garofalo and Rustichella D'Abruzzo brands but any Italian brand should be fine)
- 1 pkg. extra firm tofu (I think mine are usually 14 oz., drained on paper towel, then cut into about 1 inch pieces. You can press it but as this is usually a last minute dinner, I never take the time to do so.)
- 1 Tbsp. peanut oil (divided)
- 1 onion (diced)
- 1 clove garlic (minced)
- 1 head broccoli (should be about 4 - 6 cups - I like a lot, cut into florets and lightly steamed)
- 6 crunchy peanut butter (generous tablespoons)
- 5 Tbsp. low sodium soy sauce
- 3 Tbsp. lemon juice
- 2 chili oil (more to taste, you can omit this if you don't want the heat)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium580mg24% |
Potassium660mg19% |
Protein16g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate81g27% |
Dietary Fiber7g28% |
Sugars7g |
Vitamin A15% |
Vitamin C190% |
Calcium10% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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