Ingredients

• 8 ounces linguine or fettuccine pasta
• 0.25 cups caramel ice cream topping
• 0.25 cups less-sodium soy sauce
• 2 tablespoons peanut butter
• 1 tablespoon rice vinegar
• 2 teaspoons Asian-style chili paste , sambal oelek
• 1 teaspoon toasted sesame oil
• 1 tablespoon vegetable oil , or more as needed
• 1 , 14-ounce
• 1 small onion , cut into thin wedges
• 2 cloves garlic , minced
• 1 cup red cabbage
• 1 carrot , cut into matchsticks
• 1 apple , cut into matchsticks
• chopped peanuts chopped peanuts
• fresh cilantro , for garnish
• 4 limes wedges , for serving

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 Meanwhile, for sauce, whisk together caramel topping, soy sauce, peanut butter, vinegar, chili paste, and toasted sesame oil in a small bowl.
3. 3 Heat 1 tablespoon vegetable oil in a very large skillet over medium-high heat. Cook tofu, stirring frequently, until browned on all sides, about 8 minutes. Remove from skillet.
4. 4 If needed, add more vegetable oil to the skillet. Cook onion and garlic, stirring frequently, until softened, about 3 minutes. Add cabbage and carrot; cook, stirring frequently, until nearly tender, 3 to 4 minutes.
5. 5 Add tofu, sauce, and apple to skillet; cook, stirring frequently, until apple starts to soften, 1 to 2 minutes. Add pasta; toss and cook until heated through, 1 to 2 minutes. Garnish with peanuts and cilantro. Serve with lime wedges.

Nutrition per serving