Here’s what you need:
•1 pound spaghetti – although we probably should have used 3/4 of the box. And whole wheat.
•1 package of firm tofu, cut into 1/2 strips
•1 package frozen stir fry veggies
•1 bell pepper, cut into thin strips
•1/2 large red onion, cut into thin strips
•2 cloves garlic, minced
•Grated ginger, I don’t know how much I used. We love ginger so we used a lot I’m sure.
•1 tablespoon Siracha
•4-5 tablespoons stir fry sauce
•3 tablespoons Hoisin sauce
•Couple splashes Teriyaki or Soy Sauce (either or both, whatever)
•2 pinches red pepper flakes
Prepare the spaghetti according to the package. Under cook it a bit since you’ll finish cooking it in the pan.
In a large, deep skillet pan-fry the tofu with a little olive oil until they get crispy on all sides. Transfer to a plate and let them sit until ready to toss in with the veggies.
In the same pan, saute all the veggies with olive oil. Add the garlic and grate the ginger directly over the skillet (it’ll melt right in – yum!). Then add in the sauces. You can basically eye ball that since it’s up to your liking how spicy, sweet, salty, etc. you want the sauce to be. Add the tofu back in and stir carefully so the tofu doesn’t fall apart. Toss the pasta right into the skillet, mix, cook a bit and serve! You might need to reserve some pasta water to help keep the noodles moist. Serve and enjoy!