12 ounces veggie thin spaghetti or 12 ounces whole-wheat spaghetti
1/2 cup creamy peanut butter
1 tablespoon seasoned rice vinegar
2 tablespoons water
1 1/2 teaspoons minced fresh ginger
6 cups thinly sliced Napa cabbage
1 bell pepper, washed, thinly sliced
1 cup trimmed and thinly sliced snow peas
1/2 cup thinly sliced green onion
1/2 bunch cilantro leaves, coarsely chopped
POSITION rack in lower third of oven and heat to 400°.
COMBINE in a pie plate the lime juice, soy sauce, 1 teaspoon chili garlic paste and oil. Pat the tofu with paper towel and cut the block of tofu in half horizontally. Place the two halves in the soy sauce mixture, turning to coat. Let sit for 10 minutes.
COAT a raised-edge baking sheet with cooking spray or brush with a bit of canola oil.
TRANSFER the tofu to the baking sheet. Reserve the marinade. Roast the tofu, turning once halfway through, until golden brown on both sides, about 20 minutes. Remove from oven. Cool a few minutes and cut into bite-size cubes.
COOK the pasta according to package directions in a large pot of boiling, salted water. Drain and rinse slightly.
PLACE in a food processor or blender the reserved marinade, peanut butter, rice vinegar, remaining 1 teaspoon chili garlic paste, water and ginger. Blend until smooth and the mixture coats the back of a spoon. If the mixture is too thick, add more water to thin. Taste and adjust seasoning as needed.
PLACE in a serving bowl the pasta, cabbage, bell pepper and snow peas. Drizzle in the sauce and toss to coat. Add the tofu cubes and toss again. Garnish with green onion and cilantro leaves just before serving.
Nutrition information: Per serving: 313 calories (48 percent from fat), 18 grams fat (3 grams saturated fat), 29 grams carbohydrates, 14 grams protein, 287 milligrams sodium, 0 milligrams cholesterol, 6 grams fiber.