Roasted Sweet and Sour Tofu with Peanut Soy Noodles and Veggies

About two weeks ago, during my quick/cheap/few ingredients challenge, I made a Peanut Soy Chicken and Noodle Bowl. It was so great, I honestly wanted to make it the next night. I was originally going to make it with tofu, but since my husband isn't a big tofu fan, I went with chicken.

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!

Roasted Sweet and Sour Tofu with Peanut Soy Noodles and Veggies

(serves 2)

1 brick of extra firm tofu, drained and diced

2 tbsp. light soy sauce

1 tbsp. rice wine vinegar

1 tbsp. honey

1 tbsp. thai chili paste

1 tbsp. creamy peanut butter

3 tbsp. light soy sauce

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
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.

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