The mixture of sweet, tart, and savory is typical of many Southeast Asian cuisines. If you’re making this dish in the summer, you can serve it at room temperature or chilled. For a dish with a bit more heft (but not a lot more calories), add ½ pound of cooked, shelled shrimp.
8 ounces linguine
⅓1/3 cup ketchup
3 tablespoons reduced-sodium soy sauce
3 tablespoons fresh lime juice
1 tablespoon creamy peanut butter
2 teaspoons honey
1/4 teaspoon salt
1/4 cup chopped cilantro
2 scallions, thinly sliced
2 carrots, shredded
2 red bell peppers, cut into thin slivers
8 ounces low-fat extra-firm silken tofu, cut into 1/2-inch chunks
1. In a large pot of boiling water, cook the linguine according to package directions. Drain.
2. Meanwhile, in a large bowl, whisk together the ketchup, soy sauce, lime juice, peanut butter, honey, and salt. Whisk in the cilantro and scallions. Add the warm linguine and toss to coat.
3. Add the carrots and bell peppers to the bowl and toss to combine. Add the tofu and gently toss. Makes 4 servings
While soy protein is a heart-healthy component of soy foods, the protein content of tofu varies by brand or type. Firmer types of tofu have more protein whereas softer varieties contain more water, and as a result, offer less protein.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.