Food & Cooking Recipes Ingredients Pasta and Grains Tofu Stir-Fry with Noodles 2.8 (24) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 If you don't have any leftover pasta, cook 6 ounces of spaghetti until al dente, according to package instructions; drain, and rinse under cool water. Ingredients 2 tablespoons vegetable oil 1 package (14 ounces) extra-firm tofu, drained, patted dry, and cut into ½-inch cubes Coarse salt 2 red bell peppers, ribs and seeds removed, thinly sliced 1 small head green cabbage (2 pounds), quartered, cored, and thinly sliced crosswise 2 garlic cloves, slivered 1/4 to 1/2 teaspoon red-pepper flakes 2 tablespoon smooth peanut butter ¼ cup soy sauce ¼ cup rice vinegar Leftover spaghetti from Tomato-Garlic Spaghetti Directions Heat 1 tablespoon oil in a large nonstick skillet over high heat; add tofu and 1 teaspoon salt. Cook,tossing occasionally, until golden, 8 to 10 minutes; transfer to a plate. Heat remaining tablespoon oil in same skillet over medium-high heat. Add bell peppers, cabbage, garlic, pepper flakes, and 1/2 teaspoon salt;toss to coat. Cover; cook, tossing occasionally, until vegetables are crisp-tender, 8 to 10 minutes. Meanwhile, make sauce: In a small bowl (or liquid measuring cup), stir together peanut butter and 1/4 cup hot water until smooth; stir in soy sauce and vinegar. Add tofu, leftover spaghetti, and sauce to skillet; simmer until heated through and saucy, 1 to 2 minutes. Cook's Notes When cooked, extra-firm tofu holds its shape better than other types; drain well on paper towels before using. Print