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Salt, to taste
Heat stockpot of salted water to boiling.
While waiting for water to boil, heat oils in large skillet over medium heat. Add garlic and ginger to pan; cook 2 minutes until fragrant. Add scallions and bell peppers, cook 4 minutes until soft. Lower heat.
Add pasta to boiling water.
While pasta is cooking, add tofu and soy sauce to skillet.
Add frozen vegetables to stockpot with pasta 1 minute before pasta is done; cook 1 minute.
Drain pasta and vegetables; add to skillet. Stir to combine. Season to taste with pepper.
Divide among four bowls; top with basil and cilantro. Serve with additional soy sauce.
Posted by Susan Greene
Nutritional Info Per Serving: 490 calories, 32% calories from fat, 31g protein, 59g carbohydrates, 10g fiber, 18g fat, no cholesterol, 785mg sodium
Water
2 tablespoons peanut or vegetable oil
2 teaspoons Asian sesame oil, optional
4 cloves garlic, minced
1 (1") piece ginger root, minced
6 scallions, chopped
1 green bell pepper, seeded and chopped
8 ounces angel hair pasta
1 pound firm tofu, drained and cut into 1" cubes
2 tablespoons soy sauce, plus more for serving
1 (16-ounce) bag frozen vegetable mix with broccoli, carrots and cauliflower
Fresh-ground black pepper, to taste
1/4 cup minced fresh basil or 2 teaspoons dried, optional
1/2 cup chopped cilantro