½ cup creamy peanut butter (I used Smucker’s Natural Peanut Butter.)
¼ cup ketchup
¼ cup warm water
1 tablespoon soy sauce
½ tablespoon rice wine vinegar
½ teaspoon sesame oil
½ teaspoon garlic powder
½ pound dry pasta, cooked (I used linguine.)
red bell pepper, diced
sesame seeds, toasted
firm tofu, diced
chicken, cooked and shredded
In a bowl, whisk together the peanut butter, ketchup, water, soy sauce, vinegar, sesame oil, and garlic powder until well blended.
Cook pasta according to package directions. Drain well.
Toss hot pasta with peanut sauce until evenly coasted. Garnish with optional ingredients if desired.
Serve immediately warmed or serve chilled.
Make Ahead Tip: Refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.
This recipe brought to you by Sophie in the Kitchen