Pasta with Finger-Licking Peanut Sauce

[Guest guest]

I serve this it over broccoli (and I make double the sauce).

Pasta with Finger-Licking Peanut Sauce

1/2 cup low or no sodium vegetable broth

1/4 cup chunky peanut butter (I use smooth)

1/4 cup low-sodium soy sauce

3 tablespoons brown sugar

2 tablespoons rice vinegar

2 teaspoons grated peeled fresh ginger

2 teaspoons chile paste with garlic (add to taste, it is pretty spicey)

4 garlic cloves, minced

8 ounces uncooked whole wheat angel hair

1 pound firm tofu, drained and cubed (optional)

1 cup (2-inch) sliced green onions

1 cup shredded carrot

Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes

or until smooth, stirring frequently (this can also be done in the microwave;

use a tempered glass bowl, like pyrex, cook for 20 seconds, stir, repeat until

smooth). Remove from heat. Cook pasta in boiling water 8 minutes, omitting salt

and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large

bowl. Add peanut butter mixture; toss gently.