Tofu and Vegetable Noodle Bowl

• 2 oz. multigrain spaghetti, uncooked
• 1 Tbsp. KRAFT Light Asian Toasted Sesame dressing
• 1/2 cup fresh broccoli florets
• 1/2 cup red pepper strips
• 4 oz. firm or extra firm lite silken tofu, cubed
• 1 Tbsp. hoisin sauce
• 2 Tbsp. vegetable broth
• 2 Tbsp. chopped green onion
• 3/4 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 1/2 cup mandarin orange segments, canned
• 8 fl oz (1 cup) 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 cottage cheese topped with mandarin segments for dessert.
11. SERVE an 8 fl oz glass of water with the meal.

multigrain spaghetti, sesame dressing, fresh broccoli florets, red pepper, silken, hoisin sauce, vegetable broth, green onion, s, orange segments, water

Taken from www.kraftrecipes.com/recipes/tofu-vegetable-noodle-bowl-109422.aspx (may not work)