Ingredients

Instructions

  1. In a small bowl, combine teriyaki, vinegar, lime juice, ginger, Splenda, red pepper flakes and garlic powder.
  2. Open package of tofu and drain.
  3. Slice tofu diagonally in half to form 2 triangular shaped pieces; turn triangle onto long flat cut side with point facing up; cut into 3 triangular slices, each about 1/2-inch thick.
  4. Repeat with second triangle to form six 1/2-inch thick triangular slices.
  5. Spread tofu onto a paper towel-lined tray; top with more paper towels, and cover with a sheet pan; evenly weigh down sheet pan with soup cans and let stand for 10 minutes.
  6. Change paper toweling and repeat.
  7. Transfer tofu to a shallow glass dish and add marinade; let marinate at room temperature for 30 minutes, turning slices over after 15 minutes.
  8. Drain marinade into a small saucepan.
  9. Bring a large pot of water to boiling.
  10. Heat a ridged grill pan over medium-high heat and brush with 2 teaspoons oil.
  11. Cook fettuccine in boiling water according to package directions, adding snow peas, pepper and onion during the last 4 minutes of cooking.
  12. Grill the tofu, about 2 minutes per side, until nicely marked and hot.
  13. Stir broth and cornstarch into marinade and bring to a boil; boil until thickened, about 2 minutes.
  14. Drain noodles and vegetables.
  15. Toss noodles and vegetables with thickened marinade and sprinkle with sesame seeds, then top with grilled tofu.