Ingredients:
1 16oz tofu cut into strips
112 grams of pasta (2 servings)
Sauce Ingredients:
1 TBSP tahini
2 TBS soy sauce
3 cloves garlic minced or grated
1/4 cup water
1/2 tsp red pepper flakes
1 TBSP white miso
1 TBSP maple syrup
1 TBSP oil free hoisin sauce
Fresh veggies:
112 grams of pasta (2 servings)
1 medium onion
2 large carrots cut into match sticks
1 lg bell pepper sliced
100 g sugar snap peas (about 2 cups)
12 oz frozen broccoli (thawed)
salt and pepper to taste
5 scallions sliced (save some to use for toppings on the plate)
Press and drain the tofu and slice into strips. Cook in the oven or air fryer at 400F for 18 mins. Next add the sauce ingredients to a mixing bowl and whisk. Set aside. Next, cook pasta per manufacturers instructions. Once it is done, drain, risnse and put in a bowl of cold iced water for 5 minutes to stop the cooking process. After 5 minutes drain it and put it in a bowl until needed. Next, in a large skillet, start sautéing the fresh veggies until they are softened. This could take 10-15 minutes. Once the veggies are soft, toss in the sauce, fold it gently together and then toss in the pasta, again folding it gently together. Serve and enjoy.
Link to YouTube video where I make this dish:
