This is from _Vegetarian Express_ (by Nava Atlas and Lillian Kayte),
and is designed to be a very fast and easy recipe.
1/2 lb. extra-firm tofu [delete or substitute other ingredient such
as ff TVP, etc.]
1 T. dark sesame oil [or veg. oil spray or none if not using tofu]
6 c. vegetable broth
1 T. finely minced or grated fresh ginger
1 lge. clove garlic, finely minced
3 T. stir-fry sauce or teriyaki sauce
1-lb. pkg. frozen mixed Oriental-style vegetables (unseasoned) [or,
of course, add
fresh veggies]
9- or 10-oz. pkg. fresh fettucine pasta
2 scallions, diagonally sliced
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.)
Happy Lo Meining!
Debby, drying out in St. Augustine
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