Sweet Tofu Pasta with Sauteed Vegetables

Ingredients

• Tofu200 g
• Broccoli1/2 cup (45 g)
• Carrot1/4 medium (15 g)
• Asparagus1/2 cup (70 g)
• Napa Cabbage1/2 cup (50 g)
• Soy Sauce1 tablespoon (14 g)
• Ginger1 slice (3 g)
• Ground Red Chili Pepper3.5 teaspoon (7 g)
• Oil1 tablespoon (10 ml)
• Spaghetti1/2 cup (80 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   Boil the spaghetti in water with a bit of salt for the time indicated in the package, about 8-10 minutes. Drain.

2. 2

   Step 2

   For this recipe you can use light or dark soy sauce.

3. 3

   Step 3

   Drain and dice the tofu.

4. 4

   Step 4

   Cut the broccoli into small florets and soak in a boiling water pot. Let boil for 3 minutes.

5. 5

   Step 5

   At the same time, heat half the oil in a pan over high heat. Once heated, add the tofu, lower to medium heat and sear. Set aside.

6. 6

   Step 6

   Cut the carrot in thin strips, cut the bottom of the broccoli and the cabbage into strips. You can replace the latter with pak choy or bok choy.

7. 7

   Step 7

   In the same pan, add the remaining oil and once heated, add the vegetables. Stir-fry for 7-8 minutes until softened.

8. 8

   Step 8

   For the sauce: In a bowl, mix the soy sauce, the shredded ginger, garlic powder or paste and stevia. Remember you can replace stevia with your favorite sweetener.

9. 9

   Step 9

   Add the tofu, broccoli and the sauce. Stir, add salt and pepper to taste and let cook for 5 minutes. Turn off.

10. 10

    Step 10

    Serve the sweet tofu and the sauteed vegetables with the spaghetti on the side.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Sweet Tofu Pasta with Sauteed Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.