Crispy Tofu Parm With Spaghetti Marinara

• Add tofu to dish with batter and turn to coat evenly. (TIP: Use a fork to gently turn tofu in batter and transfer to next dish.) Transfer tofu to dish with panko and turn to coat, pressing to adhere. • Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated tofu. • Cook until golden brown and crispy, 2-4 minutes per side (if tofu begins to brown too quickly, lower the heat!). Transfer to a paper-towel-lined plate; season both sides with salt.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄4 cup pasta cooking water (1⁄2 cup for 4 servings), then drain.

• Heat a drizzle of oil in pot used for pasta over medium heat. Add scallion whites; cook, stirring, until fragrant, 30 seconds. • Add marinara, garlic powder, 1⁄4 cup reserved pasta cooking water, 2 TBSP butter, 1⁄2 TBSP Tuscan Heat Spice, and 1 tsp sugar (1/3 cup pasta cooking water, 4 TBSP butter, 1 TBSP Tuscan Heat Spice, and 2 tsp sugar for 4 servings). Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until thickened slightly, 3-5 minutes.

• Stir drained spaghetti and half the Parmesan into pot with sauce until coated. Taste and season with salt and pepper.

• Heat broiler to high. • Transfer tofu to a baking sheet. (TIP: Line with foil for easier cleanup!) Spoon a thin layer of sauce over tofu (we used about 1 TBSP per piece). Lay mozzarella slices over tops of tofu. • Broil until cheese is bubbly and browned in spots, 1-2 minutes. TIP: Watch carefully to avoid burning.