Veggie Tofu Pasta


  • Pasta - 1/2 lb (You may use any pasta of your choice. I've used whole
    wheat rotini).
  • Extra Firm Tofu - 7 oz (cut into small cubes).
  • Chopped Garlic - 1/2 tbsp.
  • Onion Powder -  1 tbsp (or slice a small piece of onion and use that instead).
  • Bell Pepper - 1/2 (sliced).
  • Broccoli Florets - 1/4 cup.
  • Carrots (chopped) -  1/4 cup.
  • Soy Sauce - 1 tbsp.
  • Chilly Garlic Sauce - 2 tsp (or to taste).
  • Lemon Juice - 1 tbsp.
  • Sesame Oil - 2 tbsp.
  • Sesame Seeds (toasted) - 1 tbsp (optional, for garnish).

  • Cook the pasta in salted boiling water according to the package instructions. Drain the water and keep it ready.
  • Pat dry the tofu with a paper towel and cut it into small cubes.
  • Heat 1 tbsp oil in a pan/wok and add the tofu cubes. Fry on medium high heat stirring occasionally till it dries up and all the sides are browned. This takes about 10-15 minutes depending on the moisture content.
  • Once the tofu becomes crispy and brown, move the tofu to the sides, make a well in between and proceed.
  • Add an additional1 tbsp of oil and add the chopped garlic and onion powder.
  • After a minute add the rest of the veggies in quick succession - broccoli, bell peppers, carrots.
  • Increase the heat and stir fry for couple of minutes.
  • Mix in the lemon juice, soy sauce and the chilly garlic sauce. You may also use store bought pasta sauce instead.
  • Finally toss in the pasta. Make sure the sauce coats the pasta nicely. Check for salt and other seasonings. If you like the pasta more spicy, add 1/2 tsp of black pepper powder or red pepper flakes.
Serve you may top it with toasted sesame seeds to add a crunch to the dish.

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