Spicy Noodle Salad With Tofu And Peanut Dressing

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6 cups water

1 1/2 cups (1-inch) diagonally cut asparagus (about 1/2 pound)

1 cup snow peas, trimmed

6 ounces rice noodles

1 cup red bell pepper strips

1 cup yellow bell pepper strips

1 cup chopped green onions

1 cup fresh bean sprouts

2 teaspoons dark sesame oil

1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes

1/4 cup water

1/4 cup fat-free, less-sodium chicken broth

1 1/2 tablespoons dark brown sugar

3 tablespoons peanut butter

2 tablespoons fresh lime juice

1 1/2 tablespoons low-sodium soy sauce

1 garlic clove

1/4 teaspoon ground red pepper

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