Spicy Noodle Salad with Tofu and Peanut Dressing

Ingredients

• 6 cups water
• 1 1/2 cups (1-inch) diagonally cut asparagus (about 1/2 pound)
• 1 cup snow peas, trimmed
• 6 ounces rice noodles
• 1 cup red bell pepper strips
• 1 cup yellow bell pepper strips
• 1 cup chopped green onions
• 1 cup fresh bean sprouts
• 2 teaspoons dark sesame oil
• 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
• 1/4 cup water
• 1/4 cup fat-free, less-sodium chicken broth
• 1 1/2 tablespoons dark brown sugar
• 3 tablespoons peanut butter
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons low-sodium soy sauce
• 1 garlic clove
• 1/4 teaspoon ground red pepper

Preparation

1. Bring 6 cups water to a boil in a large saucepan. Add asparagus, snow peas, and rice noodles; cook 2 minutes. Drain.
2. Combine noodle mixture, bell pepper strips, onions, and bean sprouts.
3. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes or until browned. Add tofu to noodle mixture.
4. Combine 1/4 cup water and remaining ingredients in a blender, and process until smooth. Add to noodle mixture; toss gently to coat.