Food & Cooking Recipes Ingredients Pasta and Grains Whole-Wheat Spaghetti with Vegetables and Peanut Sauce 3.2 (74) 12 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 20 mins Servings: 4 For a quick Asian sauce that takes almost no time to prepare, mix together peanut butter, soy sauce, rice vinegar, and sugar. Ingredients 8 ounces whole-wheat spaghetti Coarse salt and ground pepper 4 ounces snow peas, tough strings removed 3 medium carrots, halved, and shaved with a vegetable peeler 1 container (14 ounces) firm tofu, drained and cut into 1-inch cubes 3 tablespoons smooth peanut butter 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons light-brown sugar Directions Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add snow peas, carrots, and tofu to pot; immediately drain pasta mixture, and set aside. In pasta pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserved pasta mixture; toss gently, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season as desired with salt and pepper. Serve. Rate it Print