sesame peanut noodle salad

for the baked tofu:
1 pound high protein tofu
1 tablespoon sesame oil
1 tablespoon low sodium soy sauce
1 tablespoon rice vinegar
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1 pound Barilla plus spaghetti
2 tablespoons peanut oil, divided
4 tablespoons creamy peanut butter
4 tablespoons low sodium soy sauce
2 teaspoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons light brown sugar
2 teaspoons freshly minced ginger
1 teaspoon red chile paste
1 large cucumber, chopped
1 large red bell pepper, chopped
1-1/2 cups shredded red cabbage
1 bunch scallions, light and green parts, sliced
1/4 cup chopped unsalted peanuts
1 tablespoon sesame seeds

Preheat oven to 400 degrees.

Start water for the pasta. Meanwhile, cut the tofu into cubes, toss with sesame oil, soy sauce, and rice vinegar. Spread evenly over a cookie sheet with a silpat mat (or try foil or parchment). Pour any remaining liquid over the tofu. Bake for 15-25 minutes, until golden and crispy on the outside.

Cook noodles according to package directions. You may want to break the spaghetti in half so it is easier to toss with the veggies and tofu. After draining rinse with cold water. Toss noodles with 1 tablespoon of the peanut oil.

Whisk together liquid ingredients for the noodles.



Serving Size: makes twelve 7 ounce servings

Number of Servings: 12

Recipe submitted by SparkPeople user MISTERKRISTA.