This mildly spiced pasta is a quick and easy, and you can serve it hot or cold! If you like it spicier, add a little more hoisin sauce and some crushed red pepper when you dress the noodles.
Yields: 8 Servings
- 1/3 cup hoisin sauce*
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon rice vinegar
- 8 oz firm Tofu, in 1/2″ cubes
- 8 oz angel hair pasta or thin spaghetti
- 2 tsp dark sesame oil
- 1 cup snow peas, in 1″ pieces
- 1 cup small broccoli florets
- 1 cup carrots, in thin half rounds
- 1/2 cup onion, in thin half rounds
- 1 tablespoon sesame seed (optional garnish)
1. Make marinade: In a small bown whisk together the hoisin sauce, soy sauce and rice vinegar. Reserve 2 tablespoon of the marinade; pour the rest over the Tofu and stir to coat.
2. Put the Tofu cubes on a nonstick baking sheet and bake at 350 degree for 20 minutes, turning once. While the tofu bakes, prepare the pasta and vegetables, as follows.
3. Break the pasta in half and cook according to package directions. When done, drain the pasta and toss it with the sesame oil. Add the reserved marinade and toss again.
4. Sauté the snow peas, broccoli, carrots and onion in a nonstick skillet (with a little water to prevent sticking) until crisp tender. Add them along with the baked Tofu to the pasta and gently mix. Sprinkle with sesame seeds. Serve hot or cold.
* Chinese hoisin sauce, a soybean-based cooking and dipping sauce, is available in Asian groceries and many supermarkets.