Rapunzel noodles

This is a quick, easy, and delicious recipe from Rachel Ray.  In our house we started calling it "Rapunzel noodles" when the girls were little, to entice them to eat it.  The long, yellow noodles are like Rapunzel's hair, and the veggies are like the flowers that adorn it in the movie "Tangled".  Here's my version, which skips some of the trickier ingredients and adds a vegetarian protein :

Ingredients:

1/2 pound spaghetti, linguine, or angle hair pasta

1 package extra firm tofu, drained and cut into ~1/2 inch cubes
1 tablespoon vegetable oil
1-2 tablespoons soy sauce
1/2 teaspoon garlic powder

1/4 cup soy sauce
1/4 cup peanut butter
2 tablespoons cider or rice wine vinegar
1 tablespoon dark sesame oil (olive oil is fine if you don't have sesame oil, but the sesame oil does improve the flavor of the final salad)
(2 tablespoons hot sauce or water--I usually skip the hot sauce and let people add it to their own serving)

1 package shredded cabbage and carrot mix
3 green onions, chopped, for garnish

Instructions:

1) Cook the pasta to al dente.  Drain.  Rinse with cold water to stop cooking.
2) In a non-stick pan, fry the tofu in the vegetable oil over medium-high heat.  Stir occasionally.  The tofu is done when it is light brown on most sides.  Sprinkle soy sauce and garlic powder over the tofu, stir to coat, and remove from heat. 
3) In a medium-sized microwave-safe bowl, place the peanut butter.  Microwave on high for 15 seconds to soften.  Add the 1/4 cup soy sauce, vinegar, sesame oil, and hot sauce or water.  Whisk to combine.  Add noodles, veggies, and tofu; toss to combine. 
4) Serve immediately or chill before serving.