Fresh pasta with veggies and tofu. - adapted from the Vegetarian Times Complete Cookbook

Ingredients

1	tbsp dark sesame oil
1/2	lb firm tofu, cut into 1 inch cubes
4	vegetable bouillon cubes
4	cups water, cold
1	tbsp ginger, fresh and grated
1/8	tsp cayenne pepper
3	tbsp teriyaki sauce
1	tbsp garlic, finely minced
8	oz fresh fettuccine
16	oz frozen vegetables, oriental style
1	small onion, sliced lengthwise into petals
2	scallions, green and white parts sliced finely

Directions

1. Heat the sesame oil in a skillet over medium-high heat, and cook the tofu, stirring, until golden on all sides, about 2 to 3 minutes.
   
   
2. In a large soup pot, bring the bouillon and water to a boil. Add the ginger, cayenne, teriyaki sauce, garlic and fettucine. Simmer 2 minutes. Stir in the browned tofu, vegetables and onion. Return to a boil and simmer 2 minutes more.
   
   
3. Garnish with scallions.
   
   

Categories

Pasta, Vegetables, Main Dish, Asian, Boil, Fry, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat High in manganese Very high in vitamin A

Bad points High in sodium