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Cook 2 ounces whole-grain spaghetti. In a medium skillet, heat 1 teaspoon sesame oil, 1 teaspoon honey, and 1 teaspoon hot chili sauce (such as Sriracha) over medium heat. Add 2 ounces cubed tofu and 2 cups broccoli slaw; sauté 5 minutes. Toss noodles with tofu mixture, 1 tablespoon chopped peanuts, 1 tablespoon cilantro leaves, and 1 thinly sliced scallion.