Soy Glazed Pasta w/Crispy Tofu & Veggies (WFPBNO)

My local store had asparagus for $1.99 a pound and we love asparagus. So, I bought a bunch with no clue what I intended to do with it. I also had a extra-firm block of tofu that only had 4-5 days until the best by date arrived. I looked at some sauces that could be made and what other veggies I had on hand and came up with this dish. You can always use whatever veggies are in your frig. I think some sweet onion chunks would also be good in this dish. I love the brown rice pasta and buy it when I see it. This recipe used a spaghetti shape. This will definitely go into a regular rotation here. It was pretty quick and delicious.

• 1/2 cup reduced-sodium soy sauce
• 3 tablespoons agave nectar
• 1/2 tablespoon onion powder
• 1 package (16 ounces) extra firm, tofu (mine was not water packed, it was shrink wrapped)
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• 1 1/2 cup snow peas, trimmed
• 1/2 a 1-pound package brown rice spaghetti noodles
• dash of soy sauce
• 1 tablespoon mirin
• 1/2 tablespoon roasted garlic rice wine vinegar
• 1 clove minced garlic
• 2 teaspoons cornstarch
• Garnish: pinch of crushed red pepper, Sriracha hot sauce, sesame seeds

Get your water on for the pasta before you start anything else. In a bowl large enough to hold the tofu and marinade, stir together the soy sauce, agave and onion powder. Add the cubed tofu and gently stir to coat. Let stand until needed, tossing occasionally.

Heat a large non-stick skillet over medium heat. Use a slotted spoon to transfer the tofu to the skillet. Sauté, turning occasionally, until all sides are brown. Reserve marinade.

Your pasta water should be pretty hot by now. Add the asparagus and snow peas to water and cook for 2 minutes. Use a slotted spoon and transfer the veggies to the skillet of tofu. Keep warm.

Cook pasta according to package directions. Once done, drain and add to a large bowl.

Add the tofu and vegetable mixture, as well as a splash of soy to the bowl and toss well.

To a saucepan add the leftover marinade with mirin, vinegar and garlic. In a small bowl add cornstarch to 1 tablespoon cold water and stir until smooth. Add this to the saucepan. Slowly bring to a boil, stirring constantly. Cook until sauce thickens, about 1-2 minutes. Pour the sauce into the pasta/veggie bowl. 

Gently toss until everything is coated in the sauce.

Serve immediately with you choice of garnishes.

Enjoy!!!1