For all you healthfoodies. This dish stands hearty at only 380 cals.

If you love thai noodles, and you are a health nut, then you are going to love this recipe. I’m asian, and I love my tofu- it’s healthy, and it is delicious when seasoned properly. I was really excited to find a recipe to satisfy my thai food craving. The original recipe did not have chili powder or cooking syrup. I love things a little sweet and spicy. Need meat? Just add thinly sliced pieces of chicken or pork. My recipe is adapted from Cuisine Lite Cooking.

Cook:

8 oz dry multi-grain spaghetti or vermicelli

2 tsp toasted sesame oil

Cook spaghetti in a large pot of boiling water according to package directions. Reserve 1/4 cup pasta water, then drain spaghetti and transfer to a large bowl. Add sesame oil to spaghetti and toss to coat: set aside.

Heat:

1 tbsp Canola oil

8 oz extra firm tofu, patted dry, cut into cubes

1 cup sliced red bell pepper1 tbsp. each minced fresh ginger and shallots

1/2 cup of chopped scallions

Heat canola oil over medium high in a non stick skillet. Add tofu, and saute until lightly browned, about 2 mins per side. Add bell pepper, ginger, and shallots to the skillet, and saute until bell pepper softens, 2-3 mins.

Stir:

1/4 cup low-sodium soy sauce

1/4 cup of cooking syrup (don’t use the whole amount at once- add, and taste, add more taste etc as you go. You will know when you reach your desired level of sweetness)

1 large tablespoon of chili powder (same method as cooking syrup)

Quick tip* You might not need the whole amount, and its possible you might even need more. Always add as you go, until you reach your desired level of spicy. I firmly believe that you should never follow a recipe to the T in terms of sweet and spicy- you have to figure out what your taste buds want and like or you will be disappointed 😉

3 tbsp. chunky peanut butter

2 tbsp. rice vinegar

1 tbsp. chili garlic sauce

Stir soy sauce, peaut butter, rice vineagar, and chili garlic sauce into the skillet until incorporated, and cook one minute.

Serve tofu mixture over pasta and garnish with scallions.

At 380 cals, this is light, but tastes anything but.

Delicious!