Whole wheat linguine noodles (6 oz)
Cook noodles until almost done, but still a little firm, drained and rinsed, set aside.
1 lb tofu cut into 1″ cubes
2-3 T peanut or olive oil
Chopped vegetables of choice about 2 cups: I usually use what I have on hand – celery, carrots, onions, etc, but you can buy snap peas or Oriental veggies if you like, mushrooms are good.
3-4 cubes of crystallized ginger, or 2 t fresh ground or minced ginger
4 medium or 3 large cloves garlic
1 T Better Than Bouillon vegetable bouillon
2 TB soy sauce
1/2 squeezed lime or 1 t white vinegar
1/2 – 1 tsp sugar
1/2 c water
1 t potato starch dissolved in 3 TB water
What to do:
Saute tofu in oil until golden brown, remove from pan.
Saute vegetables until crisp but do not overcook!
Grind the ginger, garlic and soy sauce up in a food processor. Add this with the water to the vegetables and simmer a bit, maybe 5 minutes, over medium heat until vegetables are tender, again do not overcook veggies.
Add the starch+water and cook until just thickened. If it gets pasty, add a bit more water, it should be more gravy-like. Add this to the pasta along with the tofu and heat through.