Here is a recipe I modified from one my wife likes a lot. Credit goes to Cooking Light Magazine June 2012 issue.
What you’ll need:
12 ounces uncooked, dried linguine or other flat noodle
8 ounce package of stringless sugar snap peas
2 teaspoons of peanut oil
1 package of firm tofu, drained and cubed
1 cup cherry tomatoes, halved
1/2 cup drained, sliced water chestnuts
1/2 cup thinly sliced green onions
1 tablespoon seasoned rice vinegar
1 teaspoon chili garlic sauce
5 tablespoons of original yakitori sauce
toasted sesame seeds to taste
What you’ll do:
Cook noodles according to package directions. Add snap peas for the last minute of cooking. Drain and rinse with cold water.
While the water is boiling, heat a large non-stick skillet over medium high heat. Add peanut oil to pan, swirl to coat. Add cubed tofu and cook until browned, about 5-7 minutes. Stir frequently.
Combine noodle-snap pea mixture, tofu, tomatoes, water chestnuts, and green onions in a large bowl (or the pot you boiled the noodles in). Combine the yakitori sauce, chili garlic sauce, and the seasoned rice vinegar in a small bowl and whisk. Pour over noodle mixture and toss gently to combine. Serve and sprinkle with toasted sesame seeds to taste.
They also had a great cucumber salad to accompany this dish. It is one my mother has made for decades. Combine 1/4 cup of seasoned rice vinegar and 1 tablespoon of brown sugar and pour over two cups of thinly sliced English cucumber and toss gently. Chill before serving.