Spicy Stir-Fried Noodles

Spicy foods are one of my favorites, Mexican, Thai, Indian - I love them all. I took a recipe I found online and used spinach in place of bok choy, changed up the sauce some, and used fettucini noodles I had in the cabinet.  I also put a nice skin on my tofu which the recipe did not call for (blah!). This was so flavorful, it's definitely a make again and just look in your frig and add whatever veg looks like  you need to use it. I served this with some Vegan Pot Stickers from the local store.

• 1  (14-ounce) package extra-firm tofu, drained
• 1   package linguine
• 2  tablespoons  dark sesame oil
• 4  garlic cloves, minced
• 1 package fresh spinach
• 1  tablespoon  sugar
• 3  tablespoons  spicy chili and garlic sauce
• 2  tablespoons  fresh lime juice
• 2  tablespoons  hoisin sauce
• 2  tablespoons Bragg's

Line a plate with a several layers of paper towels; top with tofu. Place a several more layers of paper towels on top of tofu; top with another plate. Let stand 20 minutes. Cut tofu into 1/2-inch cubes. Heat a small amount of oil in large nonstick skillet and add cubed tofu.

Cook tofu until nice and brown on all sides.

Cook noodles according to package directions, reserve 1 cup of cooking liquid. Drain noodles and set aside.

Using the pan that you cooked the tofu in, add a little oil if needed, then add garlic to pan; cook 30 seconds, stirring constantly.

Add the spinach.

Cook until it begins to wilt, a few minutes, stirring frequently. Stir in 1/2 cup reserved cooking liquid; simmer, and cook about 4 minutes.

In a small bowl combine sugar, chili sauce, hoisin and braggs, stirring until combined.

To your skillet add noodles; toss to combine.

Stir in sauce mixture and as much of the leftover pasta water as needed. Cook until heated through.

Add tofu and continue tossing to coat.

Serve immediately.