(This was originally 'Thai Chicken Salad' from a coworker but I've made some modifications.)
Thai Tofu Salad
1 cup salsa 1/4 cup chunky peanut butter 2 T honey 2 T orange Juice 1 t soy sauce 1/2 t minced ginger (or more...) 6 oz cooked pasta 1 package firm tofu 1/4 c chopped cilantro 1/4 cup peanut halves Unpack tofu from container slice into 1/4 inch pieces and remove as much moisture as possible. Combine first six ingredients in small saucepan. Cook and stir over low heat until blended smooth. Saute tofu slices until brown (as much as possible) and chop into bite-size pieces, combining with pasta in a large bowl. Pour sauce over pasta, tossing gently to coat. Refrigerate until cool (~2 hours). Top with cilantro and peanuts to serve.