This recipe was orginally posted in Feb 2011 What's for Dinner thread by Cat lover.
ASIAN PASTA STIR-FRY Makes 6 servings
8 oz linguine (I use whole wheat )
1 lb broccoli florets and stems cut into 1/4" slices
1 1/2 cups carrots, sliced diagonally into 1/4" slices
1 -14 oz pkg firm tofu
2 tbsp olive oil
1 tbsp peeled fresh ginger
1 clove garlic, minced
1/2 cup lite soy sauce
1/3 cup creamy peanut butter
1 8 oz can sliced water chestnuts, drained
2 scallions, sliced
Cook pasta according to pkg directions, and add broccoli and carrots during the last 4 to 5 minutes of cooking time, drain and reserve 1 cup of the pasta cooking water. With paper towels, pat the tofu dry and cut into 1" cubes. In a large nonstick skillet heat 1 tbsp of oil and add tofu. Cook turning pieces till browned on all sides, about 3 minutes. Remove from skillet and reserve. In the same skillet heat the remaining 1 tbsp oil. Add ginger and garlic, cook and stir 1 minute. Whisk in soy sauce, peanut butter and reserved 1 cup pasta water till blended. Bring to a boil and boil 1 minute. Stir in water chestnuts, pasta mixture and tofu. Transfer to a serving dish andsprinkle with the scallions.
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