Serves 4 – 6
8 ounces spaghetti
½ cup pareve chicken stock or vegetable stock
1 garlic clove, minced
½ cup old-fashioned peanut butter
¼ cup sugar
½ teaspoon red chile flakes
3 tablespoons reduced-sodium soy sauce
14-ounce firm tofu, cut into cubes
1 English cucumber, cut into matchsticks
3 green onions, trimmed and thinly slice diagonally
½ cup cilantro leaves
1/3 cup roasted peanuts
Cook pasta in a large pot according to package directions. Drain and set aside.
Heat broth, garlic, peanut butter, sugar, chile flakes, and soy sauce in pasta pot until boiling, stirring often. Add tofu, cucumber and pasta and toss to coat.
Transfer pasta to a serving bowl. Top with onion, cilantro and peanuts.