8 ounces whole-wheat spaghetti
1 package extra-firm tofu, well drained and cut into bite-size pieces
2 cups fresh or frozen shelled edamame
6 scallions, thinly sliced
2 medium carrots, cut into matchsticks
1/4 cup vegetarian oyster sauce
1/4 cup rice-wine vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
2 tablespoons canola oil
crushed red pepper flakes to taste
bring a large pot of water to a boil. add spaghetti and edamame and cook, stirring occasionally, until pasta is just tender. drain.
meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar has dissolved.
heat canola oil in a large skillet or wok over high heat.
add tofu and carrots and cook, stirring often, until tofu begins to brown and carrots are slightly softened, about 5-6 minutes.
add the pasta and edamame, cook 3-4 minutes.
turn off heat and add sauce. stir to combine.
serve immediately.
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