- 4
Ingredients
- Kosher salt
- 1 14-ounce package extra-firm tofu, drained and cut into 1-inch pieces
- Freshly ground pepper
- 3 tablespoons vegetable oil
- 8 ounces thin whole wheat spaghetti
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 12-ounce bag broccoli florets
- 1 red bell pepper, cut into thin strips
- 1 carrot, halved crosswise and cut into thin strips
- 1 red jalapeno pepper, sliced (remove seeds for less heat)
- 2 tablespoons finely chopped peeled fresh ginger
- 1 teaspoon toasted sesame oil
Preparation
Step 1
Bring a medium saucepan of salted water to a boil. Pat the tofu dry between 2 layers of paper towels; season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes; transfer to a plate.
Meanwhile, cook the pasta in the boiling water, 1 to 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain. Mix the soy sauce, oyster sauce and 1/2 cup of the cooking water in a small bowl.
Add the remaining 1 tablespoon vegetable oil to the skillet. Increase the heat to high and add the broccoli. Cook, stirring, until crisp-tender, about 5 minutes. Add the bell pepper, carrot, jalapeno and ginger and cook until just softened, 2 more minutes. Add the noodles, tofu and soy sauce mixture and cook, tossing, until most of the sauce is absorbed, about 2 minutes. Stir in enough of the remaining 1/2 cup cooking water to loosen. Drizzle with the sesame oil, season with salt and toss.
Calories 440; fat 19g (sat 2g); cholesterol 0; sodium 813mg; carbs 52g; fiber 10g; sugars 6g; protein 23g