Thai "Noodles" with Pasta Lite

Source: Better Homes and Gardens

Ingredients
1/2 cup soy nut butter or creamy peanut butter
1/3 cup water
1/3 cup reduced-sodium soy sauce
3 tablespoons fresh lime juice
3 cloves garlic, quartered
1 tablespoon grated fresh ginger
1 tablespoon sesame oil
1 14- to 16-ounce package firm tofu
1 tablespoon cooking oil
8 ounces Pasta Lite
2 tablespoons snipped fresh cilantro
1/4 teaspoon crushed red pepper
1/4 cup chopped unsalted peanuts

Directions
1. In a food processor or blender combine soy nut butter, water, soy sauce, lime juice, garlic, ginger, and sesame oil. Cover and process or blend until smooth; set aside.
2. Drain tofu; pat dry with paper towels. Cut tofu into 1/2-inch slices. In a 12-inch nonstick skillet heat cooking oil over medium-high heat. Add tofu; cook for 5 minutes or until browned. Turn slices. Cook 5 minutes more. Remove slices to a cutting board. Cut each slice into 1-1/2- to 2-inch triangles or squares. Add soy nut butter mixture to skillet. Heat through.
3. Meanwhile, cook noodles according to package directions; drain and add to skillet.
4. Add tofu, cilantro, and crushed red pepper to noodles in skillet. Toss to coat. Sprinkle with peanuts; serve immediately. Makes 4 servings.