Vegetable and Tofu Noodle Bowl With Peanut Sauce

• 8 ounces whole wheat spaghetti, uncooked
• 14 cup low-sodium teriyaki sauce
• 2 tablespoons hot water
• 3 tablespoons creamy peanut butter
• 14 teaspoon hot chili sauce, such as Sriracha or 14 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 12 tablespoons low sodium soy sauce
• 13 cup dry roasted peanuts, chopped

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

whole wheat spaghetti, teriyaki sauce, water, peanut butter, hot chili sauce, sesame oil, garlic, teriyaki sauce, frozen vegetables, soy sauce, peanuts

Taken from www.food.com/recipe/vegetable-and-tofu-noodle-bowl-with-peanut-sauce-453883 (may not work)