To make this vegetable-tofu-noodle stir fry we used whatever vegetables we had in the apartment (mushrooms and broccoli) and stir fried them with spaghetti and tofu to make a delicious, fast and easy dinner.
Vegetable Tofu Noodle Stir-Fry
Servings
3 Servings
Ingredients
- 3 tablespoons sesame oil
- 1 chopped onion
- 2 tablespoons diced ginger
- 1/2 box whole wheat spaghetti
- 1/4 cup soy sauce
- 1 cup chopped mushrooms
- 1 cup chopped broccoli
Instructions
- Cook spaghetti according to directions, set aside.
- Heat oil in a nonstick wok, stir-fry onion and ginger for five minutes or until the onion is browned.
- Add vegetables (I used broccoli and mushrooms. It doesn’t really matter what you throw in.) Heat the vegetables for five minutes, stirring frequently in the wok. After 2-3 minutes, add soy sauce.
- The tofu and spaghetti are added last and just need to be heated to the same temperature as the rest of the stir-fry, about 4-5 minutes. Make sure the amount of soy sauce coats the spaghetti, if it doesn’t, add more.
- Tip: I also added a dash of teriyaki sauce and sprinkled sesame seeds to garnish, but it’s not essential.
A few problems with this recipe:
Tofu is NOT even been listed in the ingredients!
Also, Step 3 that deals with the tofu has not been included!