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| 1/2 x ca. 450 g | Extra-firm tofu [delete or substitute other ingredient such as ff Tvp, etc.] |
| 1 Esslöffel | Dark sesame oil [or veg. oil spray or none if not using tofu] |
| 6 Tasse | Vegetable broth |
| 1 Esslöffel | Finely minced or grated fresh ginger |
| 1 gross | Garlic cloves finely minced |
| 3 Esslöffel | Stir-fry sauce or teriyaki sauce |
| 1 Packung | (1-lb) frozen mixed Oriental-style vegetables (unseasoned) [or, of course, add fresh veggies] |
| 1 Packung | (9-or 10-oz) fresh fettucine pasta |
| 2 | Scallions, diagonally sliced |
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This is from _Vegetarian Express_ (by Nava Atlas and Lillian Kayte), and is designed to be a very fast and easy recipe.
1. Cut the tofu into 1/2-inch-thick slices and blot between paper towels or a clean tea towel, then cut into 1/2-inch dice. Heat the sesame oil in a skillet and saute the tofu over med-high heat until golden on all sides, 4-5 minutes. [I've used a light coating of veg. Oil spray successfully.]
2. Bring the veg. Broth to a simmer in a large soup pot. Add the ginger and garlic, and simmer for 2 minutes. STir in the stir-fry sauce or teriyaki sauce and vegetables, bring to a boil and cook 1 minute.
3. Stir in the fettucine anc cook 4 minutes or according to pkg. Directions, until al dente.
4. Gently stir the tofu into the mixture in the soup pot. Serve immediately in deep bowls, topping ea. Serving with a scattering of scallions.
(I usually use udon or soba instead of processed wheat pasta.)
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