Quick Easy and Delicious, you've got to try this one! I think I put Rachael Ray to shame tonight with how quick I put this dinner together. Most of the measurements here are approximate so feel free to play with them to your liking.
8 oz Linguine Pasta (uncooked)
1 package Coleslaw Mix (approx 14 oz, Shredded Cabbage, Carrots)
1 to 2 Tbsp Toasted Sesame Oil
2 - 4 Tbsp Olive Oil
Salt to taste
Pepper to taste
1 Tbsp Soy Sauce
1 tsp Ground or Fresh Ginger
1 tsp Garlic Powder or Fresh Garlic
1 package Firm or Extra Firm Tofu
1 small Zucchini, cubed
2 Cups Frozen Stir-Fry Veggies (Bell Peppers, Onion)
Sweet Thai Chili Sauce (I used Mae Ploy brand)
Cook the pasta in boiling water until it's just before the al-dente stage. Drain, rinse and set aside.
Drain the Tofu and gently squeeze out the excess water using a kitchen or paper towel. Then, cut the Tofu into small pieces (not bigger than a 1 inch square). In a large skillet, heat a small amount of olive oil over medium-high heat (just enough to barely coat the surface). Add the tofu to the skillet and cover. Occasionally stir the tofu so that all sides get browned.
Meanwhile in another skillet, heat a small amount of olive oil over medium-high heat and then add the noodles. Cook the noodles for about 5 minutes. Add the Coleslaw mix and Soy Sauce, stirring to evenly coat ingeredients. Allow to cook until the coleslaw is tender. Then add a sprinkle of salt, pepper, ginger, garlic powder and the Sesame Oil. Mix ingredients well and reduce heat to keep warm until Tofu is ready.
Once the tofu has started to brown on all sides, add the vegetables, salt, pepper, ginger and garlic. Stirring occasionally, cook until the vegetables are barely tender. Toss with your favorite sweet Thai chili sauce and let that heat through before serving.
Makes 4 - 6 servings.
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