Roasted Sweet and Sour Tofu with Peanut Soy Noodles and Veggies

From Veggie by Season

1 brick of extra firm tofu, drained and diced
5 oz. Barilla plus thin spaghetti
1 red bell pepper, sliced
3 scallions, sliced
1 6 oz. bag snap peas
2 carrots, peeled and shredded


For marinade:
2 tbsp. light soy sauce
1 tbsp. rice wine vinegar
1 tbsp. honey
1 tbsp. thai chili paste

For pasta sauce:
1 tbsp. creamy peanut butter
3 tbsp. light soy sauce

Whisk together soy sauce, vinegar, honey and thai chilie paste. Toss tofu in mixture, refrigerate for 30 minutes to a few hours.

Preaheat oven to 450 degrees. Bring a large pot of water to a boil.

Line a baking sheet with foil, spray with nonstick spray. Place tofu on the baking sheet, and roast for 15 minutes, tossing a few times to brown all over.

In a large mixing bowl, combine soy sauce and peanut butter, whisk until smooth. Add veggies.

Add pasta to boiling water, during the last minute add snap peas. Drain & immediately add to bowl of veggies & sauce.

Plate, top with tofu cubes.

OMG guys.... this was a-maz-ing!!!  Make it immediately... You won't be sorry!