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

Nutrition Facts

per serving
calories 337
total fat 3.7g
saturated fat 0.7g
cholesterol 0mg
dietary fiber 5g
carbohydrate 64g
protein 15g
sodium 880mg
Good source of: beta carotene, selenium, vitamin C


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.

Publication Review By: the Editorial Staff at

Published: 19 Oct 2011

Last Modified: 24 Mar 2015