Asian-Style Pasta & Veggies
Ingredients:
1 16 oz package of brown rice pasta
1 16 oz container of Mu Tofu
2 cups julienne cut carrots
2 cups broccoli florets
1 small bok choy, chopped
1 medium red onion, chopped or
sliced
2 tbsp toasted sesame oil*
3 tbsp sesame oil
2 tbsp low sodium tamari sauce
1 tsp garlic, chopped
1/8 tsp crushed red peppers
2 tbsp Mirin wine
1 tsp sea salt
pinch cayenne pepper
Instructions:
- Drain tofu for 30 min; cut into 1/2 inch
cubes and season with 1/8 tsp crushed red peppers, 1 tsp garlic, 2 tbsp tamari,
and 2 tbsp mirin wine. - Sear tofu in medium size saute pan along with
1 tbsp of sesame oil until golden brown. Tip: to prevent the tofu from
sticking, add oil to tofu after a few minutes of the tofu sautéing. - Cook pasta in boiling water 12-14 minutes
- Saute onions in sesame oil over medium heat
until translucent; add broccoli, bok choy, carrots, cook for 5 minutes. - Add red bell peppers, mushrooms, and
seasonings. cook for another 5 to 8 minutes. - Add pasta and toasted sesame oil* to
vegetables and taste for salt. Mix seared tofu into pasta and veggies and
serve!
*Tip for toasted sesame oil—never heat it or use it to saute because the smoke point is very low. Add it to the dish last when it is taken off the heat source.
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