Quick Thai Noodles with Seared Tofu

1 block of lite firm tofu, drained
2 tsp. canola oil
½ cup. store-bought organic or homemade teriyaki sauce
1 Tbsp. Thai red curry paste
1 Tbsp. tahini sauce
1 Tbsp. peanut butter or PB2
1 ½ cups water
41/2 cups whole wheat linguini noodles (about 3 oz uncooked)
1 bag frozen vegetables, such as stir-fry or onion-pepper mix
2 cups finely shredded cabbage
Sliced green onion and chopped peanuts for garnish
Siracha hot sauce

Dry tofu well between paper towels or clean kitchen towels. Slice into 3 equal parts, crosswise. Heat a large nonstick skillet on medium heat and add oil. Spray dried tofu slices with non-stick cooking spray if desired (as an extra way to prevent sticking) and place each on hot skillet. Sear for 4-5 minutes of each side, until browned.

While tofu is searing, place curry paste, teriyaki, tahini and pb2 in a shallow baking dish; whisk until smooth and add water. Once tofu is seared, add the slices to the shallow dish with the marinade. Allow to cool in the mixture, turning every so often. Once cooled, cut tofu into small chunks.

In the same skillet, add noodles and vegetables; heat through. Add in tofu and sauce; fold gently to combine. Heat through and serve topped with peanuts, green onions and hot sauce.

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