Caramel Apple Tofu and Noodle Stir Fry

Ingredients

• linguine pasta (8 ounces)
• caramel ice cream topping (0.25 cup)
• less-sodium soy sauce (0.25 cup)
• peanut butter (2 tablespoons)
• rice vinegar (1 tablespoon)
• Asian-style chili paste (sambal oelek) (2 teaspoons)
• toasted sesame oil (1 teaspoon)
• vegetable oil (1 tablespoon)
• firm tofu (1 package)
• onion (1 small)
• garlic (2 cloves)
• red cabbage (1 cup)
• carrot (1 )
• apple (1 )
• chopped peanuts (0 )
• fresh cilantro (0 )
• lime wedges (4 )

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
2. Meanwhile, for sauce, whisk together caramel topping, soy sauce, peanut butter, vinegar, chili paste, and toasted sesame oil in a small bowl.
3. Heat 1 tablespoon vegetable oil in a very large skillet over medium-high heat. Cook tofu, stirring frequently, until browned on all sides, about 8 minutes. Remove from skillet.
4. If needed, add more vegetable oil to the skillet. Cook onion and garlic, stirring frequently, until softened, about 3 minutes. Add cabbage and carrot; cook, stirring frequently, until nearly tender, 3 to 4 minutes.
5. Add tofu, sauce, and apple to skillet; cook, stirring frequently, until apple starts to soften, 1 to 2 minutes. Add pasta; toss and cook until heated through, 1 to 2 minutes. Garnish with peanuts and cilantro. Serve with lime wedges.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 399
• fat: 16 g
• sats: 2 g
• carbs: 54 g
• fibre: 8 g
• protein: 19 g
• salt: 0.773 g