PREPARATION:

Method:

1. Fill a medium soup pot or Dutch oven with water and bring to a boil over high heat. Boil the pasta according to package directions, omitting salt, about 9 minutes or until al dente. Drain the spaghetti in a colander, then transfer noodles to a large mixing bowl and, using tongs, toss with 2 tablespoons of the peanut oil to keep the pasta from sticking. Set aside.
2. Heat a grill pan to high. Brush both sides of tofu with the remaining peanut oil and season with salt and pepper. Grill the tofu on each side for 2 to 3 minutes or until slightly charred, remove, cut into thin slices and set aside.
3. In a medium mixing bowl, whisk together the peanut butter, soy sauce, sesame oil, brown sugar, ginger, crushed red pepper flakes, green onions, peanuts and sesame seeds. Pour the peanut sauce onto the spaghetti and using tongs, toss the spaghetti until all of the peanut sauce is mixed thoroughly. When ready to serve, pour the peanut spaghetti into a large serving bowl and garnish with the tofu slices.

   Editor's Note: Look for organic, locally-grown produce.

4. Learn more about sustainable food choices with our Eat Green Guide.

5. This recipe was featured in the Organic On A Budget Episode of Emeril Green.