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1
In a small bowl, combine teriyaki, vinegar, lime juice, ginger, Splenda, red pepper flakes and garlic powder.
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2
Open package of tofu and drain.
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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.
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4
Repeat with second triangle to form six 1/2-inch thick triangular slices.
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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.
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6
Change paper toweling and repeat.
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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.
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8
Drain marinade into a small saucepan.
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9
Bring a large pot of water to boiling.
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10
Heat a ridged grill pan over medium-high heat and brush with 2 teaspoons oil.
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11
Cook fettuccine in boiling water according to package directions, adding snow peas, pepper and onion during the last 4 minutes of cooking.
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12
Grill the tofu, about 2 minutes per side, until nicely marked and hot.
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13
Stir broth and cornstarch into marinade and bring to a boil; boil until thickened, about 2 minutes.
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14
Drain noodles and vegetables.
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15
Toss noodles and vegetables with thickened marinade and sprinkle with sesame seeds, then top with grilled tofu.
