Ingredients
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14 ounces firm tofu, cubed
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3/4 cup chicken broth
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3 tablespoons light soy sauce
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2 tablespoons brown sugar
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1 tablespoon sesame oil
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1 tablespoon sesame seeds
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1 tablespoon cornstarch
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2 teaspoons gingerroot, peeled and minced
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1 1/2 teaspoons garlic, minced
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1/2 teaspoon red pepper flakes or 1/2 teaspoon Tabasco sauce
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1 lb boneless chicken, cut in thin strips
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1 cup snow peas or 1 cup sugar snap pea, cut into 1-inch pieces
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12 ounces spaghetti
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1/2 cup green onion, chopped
Instructions
- In a small bowl, whisk together first nine ingredients and set aside.
- In large skillet over medium-high heat saute chicken in a small amount of olive oil until meat is cooked through or tofu is lightly browned. Remove from skillet and set aside.
- Add snow peas or sugar snap peas to skillet. Add soy sauce mixture and bring to a boil, stirring frequently. Reduce heat and simmer until sauce thickens, approximately 3 minutes.
- Mix in cooked spaghetti and green onions. Top with chicken/tofu and serve immediately.
- Variation: Add other vegetables according to the length of time needed to cook until crisp-tender. Add first: thinly sliced carrots. Next: sliced, peeled broccoli stems, onions, bell pepper strips, asparagus, chopped Swiss chard stems, cabbage. Next: broccoli florets, along with soy sauce mixture. Next: sliced mushrooms and summer squash. Last: fresh greens like spinach. You can use any combination of the vegetables listed above.