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Peanut Noodles With Tofu

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Ingredients

6 tablespoons natural peanut butter

6 tablespoons hoisin sauce

1 tablespoon brown sugar

1 tablespoon light soy sauce

1 teaspoon rice vinegar

8 ounces whole-wheat spaghetti

2 red bell peppers, cut into strips

2 green bell peppers, cut into strips

1 cup shredded carrot

1 14 ounce container firm tofu, cut into 1/2-inch pieces

Directions

1. Combine the peanut butter, hoisin sauce, brown sugar, soy sauce and vinegar in a bowl; set aside. Cook the spaghetti according to package directions. Two minutes before draining, add the peppers to the water; 1 minute later, add the carrots and tofu. Drain and toss with the sauce.

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