¼ cup lime juice

¼ cup soy sauce

1 Tbsp. canola oil

1 package extra firm, water-packed tofu, cut into ½ inch cubes

6 oz. whole wheat spaghetti

½ cup smooth natural peanut butter

3 Tbsp water

3 cloves garlic, minced

1 Tbsp. minced fresh ginger

6 cups thinly sliced napa cabbage

1 medium orange bell pepper, thinly sliced

1 cup sliced trimmed snow peas

Preheat oven to 450.  Coat large baking sheet with cooking spray. 

Combine lime juice, soy sauce and oil in large bowl.  Stir in tofu; marinate, stirring frequently for 10 minutes.

Transfer tofu to baking sheet, preserving marinade.  Roast tofu, stirring once half way through, till golden brown, 16 to 18 minutes.

Cook spaghetti according to directions.  Drain.

Whisk peanut butter, 3 tablespoons water, garlic and ginger into reserved marinade.  Add cooked spaghetti, cabbage, bell pepper and snow peas, toss to coat.  Top with tofu.