Roasted Tofu and Peanut Noodle Salad

 

Ingredients

• ¼ cup lime juice

• ¼ cup reduced-sodium soy sauce

• 1 tablespoon canola oil

• 1 14- to 16-ounce package extra-firm water-packed tofu, cut into 1/2-inch cubes

• 6 ounces whole-wheat spaghetti

• ½ cup smooth natural peanut butter

• 3 tablespoons water

• 3 cloves garlic, minced

• 1 tablespoon minced fresh ginger

• 6 cups thinly sliced napa cabbage

• 1 medium orange bell pepper, thinly sliced

• 1 cup thinly sliced trimmed snow peas

• Directions

  1. Position rack in lower third of oven; preheat to 450 degrees F. Coat a large baking sheet with cooking spray. Put a large pot of water on to boil for spaghetti.

  2. Combine lime juice, soy sauce and oil in a large bowl. Stir in tofu; marinate, stirring frequently, for 10 minutes.

  3. Using a slotted spoon, transfer the tofu to the prepared baking sheet; reserve the marinade. Roast the tofu, stirring once halfway through, until golden brown, 16 to 18 minutes.

  4. Meanwhile, cook spaghetti according to package directions. Drain.

  5. Whisk peanut butter, 3 tablespoons water, garlic and ginger into the reserved marinade. Add the spaghetti, cabbage, bell pepper and snow peas; toss to coat. Top with the tofu.