Number of servings: 2

Ingredients:

• 8 oz. firm tofu, cubed
• 1 1/2 cups sugar snap peas
• 1 cup asparagus, sliced
• 1 cup shredded carrots
• 1/2 cup sliced mushrooms
• 2 tbsp. creamy peanut butter
• 2 tbsp. vegetable broth
• 1 tsp. brown sugar
• 1 tsp. chopped fresh ginger
• 2 tsp. white wine vinegar
• 1 tbsp. lite soy sauce
• pinch red pepper flakes
• 1 cup cooked whole grain angel hair pasta

Instructions:
In a medium nonstick skillet coated with cooking spray, sauté tofu until browned. Remove from pan and set aside. Add peas, asparagus, carrots, and mushrooms, and sauté until tender. Combine remaining ingredients except pasta in a small bowl, stirring to combine. Pour sauce over vegetables; simmer 1 minute. Add tofu and pasta, stirring to coat, and cook until heated through.

Nutrition Facts:
Calories- 380
Total Fat- 14 g
Saturated Fat- 2 g
Carbohydrates- 42 g
Fiber- 9 g
Protein- 23 g
Cholesterol- 0 mg
Sodium- 510 mg