Spicy Peanut Butter Pasta with Tofu

• 1 pound angel hair pasta
• 1 container of extra firm tofu, cubed
• 1 tablespoon sesame oil
• 2 tablespoons peanut oil
• 4 garlic cloves
• 1/8 teaspoon red pepper flakes
• 1 bunch scallions, thinly sliced
• 1/2 cup creamy peanut butter
• 6 tablespoons rice wine vinegar
• 6 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 cucumber, peeled, seeded, and diced
• cilantro, chopped

1. In stock pot/dutch oven cook pasta according to directions on box; drain, drizzle with sesame oil and set aside.
2. Heat peanut oil in a medium frying pan and saute the cubed tofu for 7-10 minutes.
3. Saute garlic and pepper flakes in the peanut oil in a large frying pan.  Add scallions, turn heat to high and stir for one minute.  Turn off the heat and add the remaining ingredients using a wire whisk to thoroughly mix into a thick sauce.
4. Combine the tofu and sauce, then pour over the pasta.  Garnish with the cucumber and cilantro.