1/4 cup lime juice
6 tablespoons reduced-sodium soy sauce
2 tablespoons canola oil
2 teaspoons chili-garlic paste or to taste, divided
1 package extra-firm tofu
12 ounces whole-wheat spaghetti
1/2 cup creamy peanut butter
1 tablespoon seasoned rice vinegar
11/2 teaspoons peeled and minced, fresh ginger
6 cups thinly sliced Napa cabbage
1 bell pepper, cored and thinly sliced
1 cup trimmed and thinly sliced snow peas
1/2 cup thinly sliced green onion
1/2 bunch cilantro leaves, coarsely chopped
Position rack in lower third of oven and preheat to 400 F. In a pie plate, combine the lime juice, soy sauce, oil and 1 teaspoon of the chili-garlic paste. Pat the tofu dry and cut in half horizontally. Place in soy sauce mixture, turning to coat. Let sit for 10 minutes.
Coat a sided baking sheet with cooking spray or brush with a bit of canola oil. Transfer tofu to baking sheet, reserving marinade. Roast tofu in preheated oven, turning once halfway through, until golden-brown on both sides, for about 20 minutes. Remove from oven. Cool for a few minutes and cut into bite-sized cubes.
Meanwhile, cook the pasta in a large pot of boiling, salted water according to package directions. Drain and rinse slightly.
In a food processor or blender, blend reserved marinade with the peanut butter, rice vinegar, remaining chili-garlic paste, ginger and 2 tablespoons water until smooth and mixture coats back of a spoon. Add more water to thin, if desired. Taste and adjust seasoning as needed.
In a serving bowl, combine cooked pasta with the vegetables, drizzle with sauce and toss to coat. Add tofu cubes and toss again. Garnish with the green onion and cilantro leaves just before serving.
Makes 6 servings.