Vegetable and Tofu Noodle Bowl With Peanut Sauce

If you like peanut sauce on your noodles, this is great comfort food (at least for me). Get a bowl, curl up on the couch, and watch a movie! You can also substitute chicken or shrimp for the tofu (then it wouldn't be vegetarian, of course - the tofu is great in it, though). Add or subtract what you like, and let me know how it turns out!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces  whole wheat spaghetti, uncooked
• 1⁄4 cup  low-sodium teriyaki sauce
• 2  tablespoons hot water
• 3  tablespoons creamy peanut butter
• 1⁄4 teaspoon hot chili sauce, such as Sriracha or 1⁄4 teaspoon crushed red pepper flakes
• 2  teaspoons  sesame oil
• 1  teaspoon garlic, minced
• 1 (16 ounce)  tofu, extra firm water-packed (drained)
• 2  tablespoons  teriyaki sauce (your choice, for marinating tofu) or 2  tablespoons soy sauce (your choice, for marinating tofu)
• 1 (16 ounce) bag  frozen vegetables (stir fry variety, Safeway has a good one)
• 1 1⁄2 tablespoons low sodium soy sauce
• 1⁄3 cup  dry roasted peanuts, chopped

Directions

1. Prepare the tofu: Place tofu between several layers of heavy-duty paper towels. Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally.
2. Cut the tofu into 1/2-inch cubes and place in a bowl. Add either soy sauce or teriyaki sauce, and toss to coat the tofu. Cover and chill for at least 1 hour.
3. For the noodle bowl:
4. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
5. Combine teriyaki sauce, hot water, peanut butter, and hot chile sauce (or red pepper flakes), stirring with a whisk.
6. Heat the sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic, and sauté 1 minute.
7. Add tofu; sauté for 5 minutes or until tofu has browned a little.
8. Add teriyaki sauce mixture, and cook for 2 minutes.
9. Add pasta, vegetables, and soy sauce; cook until thoroughly heated, stirring well.
10. Remove from heat and sprinkle with peanuts.