There is no way that I can walk into a restaurant and try a dish without coming home and making it and putting my own spin on it. I got this trait from my mom. Whenever we would go out to eat, or over to someone's house she would come home and make the dish and it was better than the one we tried. And I have to say Sogo Tofu that my dish is more flavorful, but what you do with tofu at your shop is amazing and I'm so glad that you're in my neighborhood!
1 lb whole wheat spaghetti pasta, cooked and drained
1 cup Bob's Red Mill Textured Vegetable Protein, re-hydrated and drained really well pressing on the solids through a fine mesh strainer
1 to 1-1/2 cups Islands Teriyaki Sauce (I like this teriyaki sauce the best)
1 cup frozen, organic edamame beans, thawed
Spicy chili oil to taste--a little goes a long way--but I like it spicy (I purchase mine from Sogo Tofu, but you can easily find a jar of Spicy Chili Oil at an Asian market or regular supermarket)
1/2 cup green onions sliced on a bias
Note: You may want to add more or less teriyaki sauce and edamame once you toss the pasta all together--especially if you let the pasta sit for awhile because it will absorb the sauce. This dish can be served hot, room temperature or cold.
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain, rinse and drain again, and place in a large bowl
- Re-hydrate textured vegetable protein and drain really well and put in pasta bowl
- Stir in teriyaki sauce, thawed edamame and chili oil to taste
- Plate and garnish with green onions and serve with extra sauce if needed