Tofu Veggie Noodles!

14 oz. extra firm tofu, pressed and diced
1 t. sriracha
1 t. ginger
1 t. curry powder
1 t. crushed red pepper flakes
12 oz. frozen vegetable stir fry
6 oz. frozen shelled edamame
1 green onion, sliced
2 T. peanut butter
8 oz. thin spaghetti
1/4 c. Asian sesame vinaigrette

Saute tofu with spices until golden brown.  Add frozen vegetables, edamame, and green onion.  Cook until vegetables are soft.  Stir in peanut butter until melted and incorporated.  Meanwhile, boil spaghetti in a pot of water until al dente.  Drain water and toss with tofu, vegetables, and vinaigrette in the pan.