Spicy Asian Noodle Bowl

Directions

1. Preheat oven to 400°F.
2. Cut tofu into 1-inch pieces. Toss with 1 teaspoon each of the lime juice and soy sauce, and the olive oil. Place on foil-lined rimmed baking sheet in single layer. Bake 20 minutes or until golden brown. Remove from oven; set aside.
3. Meanwhile, cook pasta according to package directions; set aside.
4. In large saucepan or Dutch oven, whisk together remaining 1 tablespoon of the lime juice, 2 teaspoons of the soy sauce, the Sriracha, red curry paste, ginger and vegetable broth. Bring to boil over high heat; reduce heat and simmer 10 minutes, stirring occasionally. Add cabbage and snow peas; continue simmering 3 to 4 minutes until cabbage is wilted and snow peas are just cooked through.
5. Divide cooked pasta among 4 bowls. Top each with equal amounts cooked tofu. Ladle vegetable broth into each bowl. Garnish with cilantro, and lime rounds and sesame seeds, if desired.

Note: Cooked chicken or shrimp can be substituted for tofu.