| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Extra-firm tofu [delete or substitute other ingredient such as ff TVP, etc.] |
| 1 | tb | Dark sesame oil [or veg. oil spray or none if not using tofu] |
| 6 | c | Vegetable broth |
| 1 | tb | Finely minced or grated fresh ginger |
| 1 | lg | Clove garlic, finely minced |
| 3 | tb | Stir-fry sauce or teriyaki sauce |
| 1 | pk | (1-lb) frozen mixed Oriental-style vegetables (unseasoned) [or, of course, add fresh veggies] |
| 1 | pk | (9-or 10-oz) fresh fettucine pasta |
| 2 | Scallions, diagonally sliced |
INSTRUCTIONS
This is from _Vegetarian Express_ (by Nava Atlas and Lillian Kayte), and is designed to be a very fast and easy recipe. 1. Cut the tofu into 1/2-inch-thick slices and blot between paper towels or a clean tea towel, then cut into 1/2-inch dice. Heat the sesame oil in a skillet and saute the tofu over med-high heat until golden on all sides, 4-5 minutes. [I've used a light coating of veg. oil spray successfully.] 2. Bring the veg. broth to a simmer in a large soup pot. Add the ginger and garlic, and simmer for 2 minutes. STir in the stir-fry sauce or teriyaki sauce and vegetables, bring to a boil and cook 1 minute. 3. Stir in the fettucine anc cook 4 minutes or according to pkg. directions, until al dente. 4. Gently stir the tofu into the mixture in the soup pot. Serve immediately in deep bowls, topping ea. serving with a scattering of scallions. (I usually use udon or soba instead of processed wheat pasta.) Posted to fatfree digest V96 #279 From: dnation@juno.com (Deborah B Nation) Date: Wed, 09 Oct 1996 15:44:16 EDT
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