1/2 pound thin spaghetti
3 tablespoons Santa Fe Olive Oil & Balsamic Company’s olive oil
1 medium carrot (cut in sticks)
2 cups cauliflower (cut in small flowerets)
1 green pepper (thinly sliced)
1/4 pound Chinese pea pods (ends removed and left whole)
1/2 pound crumbled tofu
3 tablespoons soy sauce
2 tablespoons Chinese sesame oil
Cook spaghetti, just until tender. Drain and rinse in cold water. Place in a large bowl, toss with 1 tablespoon oil, and refrigerate for 1 hour.
Combine all the vegetables with the tofu and set aside.
In a wok, heat 2 tablespoons olive oil and add spaghetti Stir gently until it is evenly coated. Continue to fry the spaghetti over medium heat until lightly browned (about 5 minutes). Mix in the vegetables and tofu. Stir fry for 5 minutes. Remove lid, stir in sesame oil, and serve hot.
This recipe is with gratitude, from The Higher Taste cookbook. To see the book click here: http://www.amazon.com/The-Higher-Taste-Vegetarian-Karma-Free/dp/1845990471