Ingredients
8 ounces uncooked whole wheat angel hair pasta3 tablespoons sesame oil, divided 1 package (16 ounces) extra-firm tofu2 cups sliced fresh mushrooms1 medium sweet red pepper, julienned1/4 cup reduced-sodium soy sauce3 green onions, thinly sliced
Preparation
Cook pasta according to package directions. Drain; rinse with cold water and drain again. Toss with 1 tablespoon oil; spread onto a baking sheet and let stand about 1 hour.
Meanwhile, cut tofu into 1/2-in. cubes and blot dry. Wrap in a clean kitchen towel; place on a plate and refrigerate until ready to cook.
In a large skillet, heat 1 tablespoon oil over medium heat. Add pasta, spreading evenly; cook until bottom is lightly browned, about 5 minutes. Remove from pan.
In same skillet, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper and tofu until mushrooms are tender, 3-4 minutes. Add pasta and soy sauce; toss and heat through. Sprinkle with green onions.
