Wednesday, September 28, 2011

Spicy Pepper Tofu Pasta

This was a dish that we were not ready for. Though I am told I have a mouth of steel, this was too much for me. Though I will share with you, if you can handle it, though I advise less black pepper. Note to self, next time use less black pepper.

  • tofu
  • spray butter
  • shallots
  • onions
  • fresh red chiles
  • garlic cloves
  • fresh ginger
  • soy sauce
  • sweet soy sauce
  • splenda
  • crushed black pepper
  • green onions
  • Feta
  • whole wheat pasta
  1. cut tofu into cubes
  2. saute the tofu in 1T evoo, turning until all sides are cooked
  3. take them out and sit them in a bowl with papertowel at the bottom
  4. coat pan with spray cholesterol free butter, or pam
  5. cook the shallots, onions, chiles, garlic and ginger for about 15 minutes until the shallots are shiny
  6. add the soy sauces and splenda and stir
  7. add the crushed black pepper and stir
  8. add tofu back to warm it for a bit
  9. stir in green peppers
  10. Serve over pasta, crumble feta over the top

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