1 pkg. (340g) Green Giant* Veggie Spirals Butternut Squash
1 pkg. (350g) extra firm tofu, cut into ½ inch cubes
3 tbsp (45 mL) sesame oil
2 tbsp (30 mL) smooth peanut butter
¼ cup (60 mL) low sodium tamari soy sauce
2 tbsp (30 mL) honey
¼ cup (60 mL) rice vinegar
1 tsp (5 mL) chili garlic sauce
2 tsp (10 mL) minced ginger
1 red bell pepper, thinly sliced
1 tsp (5 mL) minced garlic
2 green onions, sliced
¼ cup (60 mL) toasted cashews, chopped
Lime wedges for serving
Cilantro for serving
In a small bowl whisk together 2 tbsp (30 mL) sesame oil, peanut butter, soy sauce, honey, rice vinegar, garlic sauce and ginger.
In a wok over medium heat, sear tofu in 2 tsp (10 mL) sesame oil until golden brown, 4 minutes. Remove tofu and set aside. Add red pepper, 1 tsp (5 mL) sesame oil, minced garlic, and cook for 2 minutes.
In a large pot, boil butternut noodles according to package instructions. Strain noodles and transfer to a large mixing bowl. Add cooked tofu and red pepper. Gently toss with ½ the peanut sauce.
Transfer noodles to a serving dish. Sprinkle with cashews and green onion. Garnish with cilantro leaves and lime wedges. Serve with remaining dressing.