Asian-Style Grilled Tofu

1. 1

   In a small bowl, combine teriyaki, vinegar, lime juice, ginger, Splenda, red pepper flakes and garlic powder.

2. 2

   Open package of tofu and drain.

3. 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. 4

   Repeat with second triangle to form six 1/2-inch thick triangular slices.

5. 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. 6

   Change paper toweling and repeat.

7. 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. 8

   Drain marinade into a small saucepan.

9. 9

   Bring a large pot of water to boiling.

10. 10

    Heat a ridged grill pan over medium-high heat and brush with 2 teaspoons oil.

11. 11

    Cook fettuccine in boiling water according to package directions, adding snow peas, pepper and onion during the last 4 minutes of cooking.

12. 12

    Grill the tofu, about 2 minutes per side, until nicely marked and hot.

13. 13

    Stir broth and cornstarch into marinade and bring to a boil; boil until thickened, about 2 minutes.

14. 14

    Drain noodles and vegetables.

15. 15

    Toss noodles and vegetables with thickened marinade and sprinkle with sesame seeds, then top with grilled tofu.

* Per serving · 4 servings · Values may vary.