Since he was gone again for dinner, I decided to make another version of it, but with roasted tofu and some different veggies. I also had the noodles warm this time. It was so delicious, even better with the tofu!
3 scallions, sliced
1 6 oz. bag snap peas
handfull of cilantro, minced
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.
Add pasta to boiling water, during the last minute add snap peas. Drain, set aside.
In a large mixing bowl, combine soy sauce and peanut butter, whisk until smooth. Add veggies and pasta, toss to combine.
Plate, top with tofu cubes and cilantro.
A Year Ago: Chicken Enchiladas