1 hour 30 minutes including marinating time
For the tofu:
1 14 oz package firm tofu, cut into 1-inch cubes
1 tbs soy sauce
1/2 cup Thai sweet chili sauce divided
1 tsp sesame oil
1 tbs rice wine vinegar
2 tbs lime juice divided
2 tbs vegetable oil
For the pasta
1 8-oz container Simple Root Sweet Chili Cream Cheese, at room temperature
8 oz linguine or your favorite pasta
1 -2 tsp siracha (to taste)
2 tbs green onion, minced
2 tbs chopped cilantro
Combine the soy sauce, 1/4 cup Thai chili sauce, sesame oil, rice wine vinegar, and lime juice and pour into a resealable bag. Add the cubed tofu and marinate in the refrigerator for at least 1 hour.
In a large bowl combine the cream cheese, 1/4 cup Thai chili sauce, and sriracha to taste. Mix until smooth and set aside.
Remove the tofu from the marinade and dry with paper towels. In a medium skillet, heat 2 tablespoons of vegetable oil over medium heat and carefully add the tofu. Cook 5-6 minutes, stirring often until the tofu is golden brown. Remove from the pan and drain on paper towels.
Cook pasta according to package directions and drain. Add the hot pasta to the bowl with the cream cheese mixture and toss until the pasta is coated with sauce. Add the tofu and green onions and serve with cilantro sprinkled on top of the pasta