Drunken Spaghetti with Tofu Recipe

Drunken Spaghetti With Tofu Recipe

Ingredients

Makes 4 servings

• 12 ounces spaghetti
• 3 tablespoons soy sauce
• 1 tablespoon vegetarian oyster sauce (optional)
• 1 teaspoon light brown sugar
• 8 ounces extra-firm tofu, drained and pressed
• 2 tablespoons canola or grapeseed oil
• 1 medium red onion, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 cup snow peas, trimmed
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper
• 1 cup fresh Thai basil leaves

Method

1. In a pot of boiling salted water, cook the spaghetti over medium-high heat, stirring occasionally, until al dente, about 8 minutes
2. Drain well and transfer to a large bowl
3. In a small bowl, combine the soy sauce, oyster sauce, if using and sugar
4. Mix well, then pour onto the reserved spaghetti, tossing to coat
5. Set aside
6. Cut the tofu into 1/2-inch strips
7. In a large skillet or wok, heat 1 tablespoon of the oil over medium high heat
8. Add the tofu and cook until golden, about 5 minutes
9. Remove from the skillet and set aside
10. Return the skillet to the heat and add the remaining 1 tablespoon canola oil
11. Add the onion, bell pepper, snow peas, garlic and crushed red pepper
12. Stir-fry until the vegetables are just tender, about 5 minutes
13. Add the cooked spaghetti and sauce mixture, the cooked tofu and the basil and stir-fry until hot, about 4 minutes

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