1/2 c. bean sprouts
1/2 c. julienne-cut carrot
1/2 c. sliced scallions (green onions); reserve 1 tbsp. for garnish
1 packet instant vegetable broth and seasoning mix, dissolved in 1/2 c. warm water
2 tbsp. creamy peanut butter
1 tbsp. reduced-sodium soy sauce
1/2 tsp. cornstarch
Dash pepper
1/4 lb. firm-style tofu, cubed
1 1/2 c. cooked spaghetti (hot)

1. Spray 10 inch nonstick skillet with nonstick cooking spray and heat; add bean sprouts and carrot and cook over medium high heat, stirring frequently, until sprouts soften, about 2 minutes. Add scallions (except garnish) and stir to combine; cook until carrot is tender-crisp, about 1 minute.

2. Using a wire whisk, in small mixing bowl beat together dissolved broth mix, peanut butter, soy sauce, cornstarch and pepper; stir into vegetable mixture. Add tofu and stir to combine.

3. Reduce heat to medium and cook until mixture thickens, about 5 minutes. Add spaghetti and toss to coat.

4. To serve, transfer vegetable-spaghetti mixture to serving bowl and sprinkle with reserved scallion.