Cold Noodles with Tofu-Peanut Sauce

Course :	Tofu
From:	HungryMonster.com
Serves:	4

Ingredients:

1/4	pound	spaghettini
1	teaspoon	Asian sesame oil
3	tablespoons	low sodium chicken broth
3	tablespoons	natural peanut butter
1	ounce	firm reduced fat tofu
1	tablespoons	rice vinegar
1	tablespoons	reduced sodium soy sauce
1	teaspoon	sugar
1/2	teaspoon	minced ginger
1/2	cup	bean sprouts
1/2	medium	cucumber, peeled -- seeded and julienned
2	bunches	scallions
1	tablespoons	minced fresh cilantro
1	dash	crushed red pepper flakes

Preparation:

Cook the spaghettini according to package directions. Drain in a colander, rinsing with cold water. Place in a serving bowl. Add the sesame oil and toss lightly. Meanwhile, to prepare the dressing, in a blender or food processor, puree the broth, peanut butter, tofu, vinegar, soy sauce, sugar and ginger. Scatter the bean sprouts, cucumber and scallions over the noodles; pour the dressing over and toss lightly to coat. Sprinkle with the cilantro and pepper flakes.

Nutritional Information:

11 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 25mg Sodium