Marco Polo Noodles

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 cups shredded spinach, loosely packed
• 1 cup bean sprouts, rinsed
• 2 medium carrots, cut into matchsticks
• 3 scallions, diagonally sliced
• 4 ounces snow peas, cut into lengthwise slivers
• 1/4 cup reduced sodium soy sauce
• 3 tablespoons smooth peanut butter
• 3 tablespoons dry sherry
• 2 tablespoons honey
• 1 (14 ounce) package firm tofu, cut into â½-inch cubes
• 8 ounces fresh spinach pasta

Recipe

• 1 place spinach, bean sprouts, carrots, scallions and snow peas in serving bowl; set aside.
• 2 in a small saucepan, combine soy sauce, peanut butter, sherry and honey, and heat gently, stirring often, until hot and bubbly.
• 3 add tofu and toss gently with rubber spatula to coat with sauce.
• 4 remove from heat and cover to keep warm.
• 5 meanwhile, in large pot of boiling water, cook pasta according to package directions.
• 6 drain pasta in a colander and add to vegetables in serving bowl.
• 7 pour tofu and peanut sauce on top and toss to combine.