Penne, Crispy Tofu, and Green Bean Salad

• 1 (15 ounce) package extra firm tofu, drained and cut into 1 inch cubes
• 1 teaspoon olive oil
• 2 cups uncooked penne pasta (8-ounces tube-shaped pasta)
• 2 cups cut green beans, 2 inch (about 8 ounces)
• 2 cups halved cherry tomatoes
• 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon soy sauce (low-sodium)
• 14 teaspoon sugar or 14 teaspoon Splenda sugar substitute
• 14 teaspoon salt
• 14 teaspoon black pepper
• 3 garlic cloves, crushed

1. To prepare salad, pat tofu dry with paper towel.
2. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
3. Add tofu; saute 5 minutes, browning on all sides.
4. Remove from pan; chill 30 minutes.
5. Cook pasta in boiling water for 5 minutes; add beans and cook an additional 5 minutes.
6. Drain.
7. Rinse with cold water, and drain.
8. Combine tofu, pasta mixture, tomatoes, and dill in a large bowl.
9. To prepare dressing, combine vinegar and remaining ingredients in a jar; cover tightly and shake vigorously.
10. Pour dressing over salad; toss to coat.
11. Cover and refrigerate 30 minutes.
12. Yield; 8 servings 1 1/2 cups each.

olive oil, penne pasta, green beans, tomatoes, dill, red wine vinegar, lemon juice, olive oil, soy sauce, sugar, salt, black pepper, garlic

Taken from www.food.com/recipe/penne-crispy-tofu-and-green-bean-salad-57553 (may not work)