| 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
A Message from our Provider:
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