Circle B Kitchen

2 tablespoons vegetable or wok oil

4 cups assorted vegies (broccoli, mushrooms, green beans, asparagus, zucchini, etc.) (If using broccoli, green beans, carrots or cauliflower, quickly blanch them briefly before stir frying)

1 red bell pepper, chopped

4 scallions, thinly sliced on a diagonal

2 inches fresh ginger root, minced or grated with hand grater

4 cloves garlic, minced

1/4 tsp crushed red pepper, or more if you want it spicier

12 - 16 oz whole grain spaghetti, cooked to just al dente and drained well

1/2 cup aged tamari soy sauce (plus a little more for the tofu)

¼ cup chicken stock

3 tablespoons hoisin sauce

2 tablespoons toasted sesame oil (plus a little more for the tofu)

1 14-oz tub of extra firm tofu (remove as much moisture as you can and it cut into 1-inch chunks)

2 scallions, sliced for serving

Cook the pasta. (I cook the whole grain pasta just under what the box calls for.) While that cooks, heat a large wok or saute pan over high heat, add the oil and then your tofu. Saute until golden, about 5-7 minutes. Remove from the pan and drizzle with some soy sauce and sesame oil. Stir to coat the tofu well, and set aside.

Add another tablespoon or two of oil to the same pan and throw in the ginger, scallions, crushed red pepper and garlic. Saute for two minutes and then add the veggies. Stir fry until just barely cooked through, another 3 or 4 minutes.

Combine the soy sauce, hoisin sauce and the chicken broth and add to the pan along with the toasted sesame oil. Combine with the veggies. Add the tofu and the cooked pasta, and heat through, using tongs to get the veggies and meat mixed in with the pasta.

Remove from the heat and turn into a serving bowl, drizzle with a little more sesame oil, sprinkle with the remaining scallions and serve immediately.