You can use any type of noodles you like in this recipe, but I prefer to use 100% whole wheat spaghetti. The same goes for the vegetables as well. These are my favorite, but you can substitute any veges you like!
1/4 cup rice wine vinegar
3/4 cup organic soy sauce
1/4 cup toasted sesame oil
1 tsp freshly grated ginger root
1 tsp minced garlic
1 tbsp hoisin sauce
1 tbsp agave syrup
1/2 tsp crushed red pepper flakes
- Whisk all ingredients in a bowl and set aside. If you're using plain extra firm tofu, you can add it at this time to let it marinate while preparing the other ingredients.
1/2 lb whole wheat spaghetti
1 cup baked or extra firm organic tofu, diced
1/2 cup frozen organic edamame, shelled
1/2 cup baby carrots, sliced on a bias
1 red bell pepper, seeded and thinly sliced
1 cup green beans cut into 2" pieces, either fresh or frozen
2 cups broccoli florets
2 cups baby bok choy, sliced into quarters, length wise
1 scallion, thinly sliced on a bias
1 tbsp dark or light sesame seeds, toasted
Salt and pepper to taste
- In a large 5qt pot, bring water to a rapid boil, season with salt (it should taste like the ocean) and cook pasta until al dente. Rinse pasta under cold water for about five minutes to remove starch. Drain really well--you want to remove as much water as possible so that the sauce will coat the noodles. Place pasta in a large bowl and set aside.
- In separate batches, steam broccoli, carrots, green beans (if using fresh), and bok choy just until tender, about 2 minutes each. Immediately immerse in an ice bath to stop the cooking and dry on paper towels to remove excess moisture.
- Add all ingredients to pasta, including tofu and marinade and toss really well. Check for seasoning and add salt if needed.
- Place in the refrigerator for at least an hour before serving, tossing frequently to coat all of the vegetables.
- Taste for seasoning again and garnish with toasted sesame and scallions.