Ingredients:
1/3 cup teriyaki sauce
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 teaspoon ground ginger
1/2 teaspoon Splenda sugar substitute
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1 (14 ounce) packages extra firm tofu, drained
2 teaspoons oil
12 ounces fettuccine
8 ounces snow peas, strings removed
1 red peppers, cored,seeded & thinly sliced
1 onions, medium,halved & cut into half moons
1/2 cup vegetable broth
2 teaspoons cornstarch
1 teaspoon sesame seeds, toasted
Directions:
In a small bowl, combine teriyaki, vinegar, lime juice, ginger, Splenda, red pepper flakes and garlic powder.
Open package of tofu and drain.
Slice tofu diagonally in half to form 2 triangular shaped pieces; turn triangle onto long flat cut side with point facing up; cut into 3 triangular slices, each about 1/2-inch thick.
Repeat with second triangle to form six 1/2-inch thick triangular slices.
Spread tofu onto a paper towel-lined tray; top with more paper towels, and cover with a sheet pan; evenly weigh down sheet pan with soup cans and let stand for 10 minutes.
Change paper toweling and repeat.
Transfer tofu to a shallow glass dish and add marinade; let marinate at room temperature for 30 minutes, turning slices over after 15 minutes.
Drain marinade into a small saucepan.
Bring a large pot of water to boiling.
Heat a ridged grill pan over medium-high heat and brush with 2 teaspoons oil.
Cook fettuccine in boiling water according to package directions, adding snow peas, pepper and onion during the last 4 minutes of cooking.
Grill the tofu, about 2 minutes per side, until nicely marked and hot.
Stir broth and cornstarch into marinade and bring to a boil; boil until thickened, about 2 minutes.
Drain noodles and vegetables.
Toss noodles and vegetables with thickened marinade and sprinkle with sesame seeds, then top with grilled tofu.
Servings: 6
Time preparation: 10 min.
Time total: 21 min.