1 15 oz. package extrafirm tofu
6 oz. uncooked linguine
1/3 cup rice wine vinegar
1/4 cup sugar
1/4 teaspoon crushed red pepper
1/4 cup reduced-fat peanut butter
3 tablespoons fish sauce
1 tablespoon ketchup
2 teaspoons vegetable oil
2 tablespoons bottled minced garlic
1 cup sliced green onions (about 4 large)
Cut each block of tofu in half lengthwise. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes, pressing down occasionally.
Cook pasta according to package directions; drain.
Combine vinegar and next 5 ingredients (through ketchup); stir with a whisk.
Cut tofu into cubes. Heat a large nonstick skillet over high heat until very hot; add oil. Add tofu; stir-fry 2 minutes. Add garlic; stir-fry 1 minute. Stir in vinegar mixture; cook 1 minute. Add pasta and green onions; toss well. Yield: 4 servings (serving size, 1 cup).
(This is from Cooking Light "Superfast Suppers.")
Calories=443, Fat=14.7, Fiber=2.8 WW PTS=10