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Asian Noodles With Tofu And Vegetables
Ingredients
- 8 ounce angel hair pasta
- 2 Tbsp. peanut or possibly vegetable oil
- 2 tsp sesame oil, optional
- 4 x cloves garlic, chopped
- 1 piece (1 inch) ginger root, chopped
- 6 x green onions, minced
- 1 x green bell pepper, minced
- 1 bag (16 ounces) frzn vegetable mix with broccoli, carrots and cauliflower
- 1 lb hard tofu, liquid removed, cut into 1 inch cubes
- 2 Tbsp. soy sauce, plus more for serving
- 1/2 c. minced cilantro
- 1/4 c. chopped fresh basil or possibly 2 tsp. dry, optional Freshly grnd pepper
Directions
- 1. Heat stockpot of salted water to boiling. Meanwhile, heat oils in large skillet over medium heat. Add in garlic and ginger to pan; cook till fragrant, about 2 min. Add in onions and bell pepper, cook till soft, about 4 min.
- Lower heat.
- 2. Add in pasta to boiling water. Meanwhile, add in tofu and soy sauce to skillet.
- Add in frzn vegetables to stockpot with pasta 1 minute before pasta is done; cook 1 minute. Drain pasta and vegetables; add in to skillet. Stir to combine. Season to taste with pepper. Divide among four bowls; top with basil and cilantro. Serve with additional soy sauce.
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