Tofu, Bell Pepper, Mushroom, Green Bean and Spaghetti Stir-Fry

Ingredients

• Tofu150 g
• Mushrooms1/2 cup (35 g)
• Green Beans1/2 cup (50 g)
• Carrot1/2 medium (30 g)
• Spaghetti1/2 cup (80 g)
• Garlic1 clove (3 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Boil the spaghetti and shelled corn for the amount of time indicated in the package. This will be about 10-13 minutes.

2. 2

   Step 2

   Cut off the ends of the green beans and then cut into 2-3 parts. Six minutes before removing the spaghetti, add the green beans and, after that time, remove and drain.

3. 3

   Step 3

   In the meantime, chop the garlic and cut the bell pepper, carrot and mushroom into strips.

4. 4

   Step 4

   Preheat a deep pan with half the oil.

5. 5

   Step 5

   Drain the tofu and dice. Add salt and pepper to taste.

6. 6

   Step 6

   Once heated, add the tofu, garlic and mushrooms. Cook over high heat for 5 minutes while stirring from time to time.

7. 7

   Step 7

   Then add the remaining oil, the carrot with the bell pepper and salt and pepper to taste.

8. 8

   Step 8

   After 7-8 minutes, the vegetables should be tender. Add the spaghetti and the green beans, mix well and remove from heat.

9. 9

   Step 9

   Serve the tofu, vegetable and spaghetti stir-fry on a plate and season to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tofu, Bell Pepper, Mushroom, Green Bean and Spaghetti Stir-Fry can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.