Is nothing safe anymore?

[Sturgis Sledder]

Neb. meatpacker recalls 33,000 lbs. of beef tongue

Tofu maker fined for food-safety violations

Well now that we can't eat beef tongue or Tofu I guess we're going to starve. I only have one question, who in their right mind would want to eat either of those in the first place?

 

[Fosgate]

I make this for the girlfriend and she loves it. I tried it and it's actually pretty good.

Crunchy Peanut Noodles with Tofu
From Weight Watchers’ Mix It, Match It cookbook

3 Tbsp. reduced-fat smooth peanut butter
2 Tbsp. seasoned rice vinegar
1 Tbsp. reduced-sodium soy sauce
1 tsp. Asian (dark) sesame oil
1 tsp. sugar
1/4 tsp. crushed red pepper
4 oz. thin linguine
1 red bell pepper, cut into thin strips
1 cucumber, peeled, seeded and diced
2 scallions, chopped
2 Tbsp. chopped fresh cilantro
7 oz. tofu, drained and diced
2 Tbsp. chopped dry-roasted peanuts

Whisk together peanut butter, vinegar, soy sauce, sesame oil, sugar and crushed red pepper in a small bowl until smooth and creamy. (If mixture is too thick to pour easily, add a tablespoon or more of water.) Set aside.

Cook linguine according to package directions, omitting the salt, if desired. Drain; rinse under cold running water and drain again.

Combine linguine, bell pepper, cucumber, scallions and cilantro in a serving bowl. Add peanut butter sauce and toss gently to mix. Sprinkle with peanuts. Makes 4 servings.

Per serving (1 cup): Calories 270, protein 13 g., carbohydrates 34 g., total fat 11 g., saturated fat 2 g., sodium 420 mg., fiber 3 g., Weight Watchers POINTS value: 6.

 

[ArcticBoy]

I make this for the girlfriend and she loves it. I tried it and it's actually pretty good.

Crunchy Peanut Noodles with Tofu
From Weight Watchers’ Mix It, Match It cookbook

3 Tbsp. reduced-fat smooth peanut butter
2 Tbsp. seasoned rice vinegar
1 Tbsp. reduced-sodium soy sauce
1 tsp. Asian (dark) sesame oil
1 tsp. sugar
1/4 tsp. crushed red pepper
4 oz. thin linguine
1 red bell pepper, cut into thin strips
1 cucumber, peeled, seeded and diced
2 scallions, chopped
2 Tbsp. chopped fresh cilantro
7 oz. tofu, drained and diced
2 Tbsp. chopped dry-roasted peanuts
2 Tbsp. of crem of sumyunggi
Whisk together peanut butter, vinegar, soy sauce, sesame oil, sugar and crushed red pepper in a small bowl until smooth and creamy. (If mixture is too thick to pour easily, add a tablespoon or more of water.) Set aside.

Cook linguine according to package directions, omitting the salt, if desired. Drain; rinse under cold running water and drain again.

Combine linguine, bell pepper, cucumber, scallions and cilantro in a serving bowl. Add peanut butter sauce and toss gently to mix. Sprinkle with peanuts. Makes 4 servings.

Per serving (1 cup): Calories 270, protein 13 g., carbohydrates 34 g., total fat 11 g., saturated fat 2 g., sodium 420 mg., fiber 3 g., Weight Watchers POINTS value: 6.

Since it's for your girl you needed a extra ingredient

 

[Grizzly Adams]

2 Tbsp. of crem of sumyunggi

Haha that's a gooder