Leeks are the secret ingredient that make this recipe really shine. I love it spicy, but this recipe can easily be tweaked to all spiciness tastes. Rice noodles can be used in place of spaghetti.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
634 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until tender yet firm to the bite, about 12 minutes; drain.
Step 2
Stir water, peanut butter, garlic, soy sauce, lemon juice, and ginger together in a bowl until smooth; set aside.
Step 3
Heat peanut oil in a large skillet over medium-high heat. Fry tofu in oil until lightly browned, about 5 minutes. Add leeks; cook and stir until the leeks soften, 2 to 3 minutes. Stir Thai chilies into the tofu mixture; toss to combine and cook until the chilies are hot, about 1 minute.
Step 4
Remove skillet from heat. Add spaghetti and peanut butter sauce to the tofu mixture; toss until everything is evenly coated in sauce. Season with chile-garlic sauce to serve.
Ingredients
½ cup crunchy peanut butter
1 tablespoon lemon juice
1 cup water
2 tablespoons soy sauce
4 cloves garlic, crushed
2 tablespoons peanut oil
1 teaspoon Sriracha sauce
1 tablespoon crushed fresh ginger root
10 ounces spaghetti
1 pound tofu, diced
2 leeks, sliced into rounds
4 fresh Thai chiles, sliced into rounds (Optional)
