Tofu and Vegetable Noodle Bowl

• 1/2 lb. multigrain spaghetti, uncooked
• 3 Tbsp. KRAFT Light Asian Toasted Sesame dressing
• 2 cup fresh broccoli florets
• 1-1/2 cup red pepper strips
• 1 lb. firm or extra firm lite silken tofu, cubed
• 1/4 cup hoisin sauce
• 1/2 cup vegetable broth
• 1/2 cup chopped green onion
• 4 cup low-fat frozen yogurt
• 2 cup mandarin orange segments, canned
• 1/4 cup PLANTERS Sliced Almonds
• 32 fl oz (4 cups) drinking water

1. COOK spaghetti in large saucepan as directed on package.
2. HEAT dressing in large nonstick skillet on medium heat.
3. Add broccoli and peppers; stir-fry 3 min.
4. or until vegetables are crisp-tender.
5. Add tofu and hoisin sauce; stir-fry 2 to 3 min.
6. DRAIN spaghetti; return to same pan.
7. Add broth; cook 1 min.
8. or until heated through, stirring occasionally.
9. Add tofu mixture and onions; mix lightly.
10. SERVE each person 1 cup of frozen yogurt topped with 1/2 cup of mandarin segments, and 1 Tbsp.
11. of almonds for dessert.
12. SERVE an 8 fl oz glass of water per person with the meal.

multigrain spaghetti, sesame dressing, fresh broccoli florets, red pepper, firm, hoisin sauce, vegetable broth, green onion, lowfat, orange segments, almonds, water

Taken from www.kraftrecipes.com/recipes/tofu-vegetable-noodle-bowl-109375.aspx (may not work)