8 ounces linguine
2 Tbsp. chopped fresh mint
1/3 cup chili sauce
2 carrots, shredded
3 Tbsp. Bragg Liquid Aminos
2 red bell peppers, slivered
2 Tbsp. fresh lime juice
1 rib celery, cut into 2-inch julienne strips
1 Tbsp. Honey
4 ounces firm tofu, diced
2 Tbsp. chopped fresh cilantro
In a large pot of boiling water, cook the linguine until just tender. Drain well and set aside. In a large bowl, whisk together the chili sauce, Bragg Liquid Aminos, lime juice, honey and 2 tablespoons water. Whisk in the cilantro and mint. Add the carrots, bell peppers and celery to the dressing and stir well to coat. Add the linguine and toss to combine. Add the tofu and gently toss again. Provide 2 tablespoons coarsely chopped, unsalted peanuts that may be sprinkled as topping to the salad.