Fettuccine and Tofu with Finger-Licking Peanut Sauce

Ingredients

• 3 tablespoons brown sugar 
• 1 cup carrots shredded
• 2 teaspoons chile paste with garlic
• 0.5 cup less-sodium chicken broth fat-free
• 8 ounces fettuccine barilla uncooked
• 2 teaspoons ginger fresh grated peeled
• 4  garlic cloves minced
• 1 cup green onions sliced (2-inch)
• 0.3 cup soya sauce low-sodium
• 0.3 cup chunky peanut butter 
• 2 tablespoons rice vinegar 
• 1 pound spicy tofu firm cubed drained

Equipment

• bowl
• sauce pan

Directions

1. Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently.
2. Remove from heat.
3. Cook pasta in boiling water 8 minutes, omitting salt and fat.
4. Add tofu, onions, and carrot; drain.
5. Place pasta mixture in a large bowl.
6. Add peanut butter mixture; toss gently.