Whole Wheat Spaghetti with Peanut Butter, Tofu and Vegetables

COOK spaghetti according to package directions. COMBINE 2/3 cup peanut butter, tofu, vinegar, soy sauce, sesame oil, ginger, garlic, red pepper flakes and 1 tablespoon canola oil in food processor or blender container. Process until smooth and blended. HEAT 2 tablespoons canola oil in medium skillet on medium-high heat. Add vegetables. Cook and stir 7 to 10 minutes or until cooked through. DRAIN spaghetti. Stir in peanut butter tofu until evenly coated. Divide among 4 serving plates. Spoon vegetables on top of spaghetti. Whisk 2 tablespoons peanut butter and 1 teaspoon canola oil in small bowl until blended. Drizzle over vegetables. Sprinkle with sesame seeds. ADD 1 cup chopped, cooked chicken to vegetables until heated through.