Malaysian Style Spaghetti with Tofu and Shrimp

Typical of Malaysian cuisine, this dish has a nice “sweet heat.” Feel free to replace the shrimp with either chicken, beef or pork.

1 pkg	Sunrise Extra Firm Tofu , sliced
1 tsp	oil
2 cloves	garlic , chopped
450g	spaghetti , cooked al dente
1 cup	Asian bean sprouts
2 cup	shrimp , shelled and deveined
2 tsp	chili paste
½ cup	green onion , chopped
1	lime wedge

Combine all sauce ingredients in a small bowl. Mix well and set aside.
Heat oil in a wok or medium-sized skillet over medium heat. Once oil is hot, add garlic and fry for 1-2 minutes.
Add shrimp and fry until they are cooked half way through. Add tofu and continue stirring until the shrimp are no longer translucent.
Add cooked spaghetti noodles, sauce mix and chili paste. Continue mixing until all noodles are well coated in sauce.
Lower heat and mix in bean sprouts and green onions. Serve with a squeeze of lime juice.