All the amounts are eyeballed…
4 ounces whole wheat spaghetti
Couple heads of broccoli
1 large bell pepper
1/2 block tofu
5 - 6 mushrooms
1 carrot
1 scallion
Sauce:
2 T peanut butter
2 T tahini
1 T soy sauce
2 T hot water (or enough to make the sauce the consistency you want)
1 T rice wine vinegar
1 T brown sugar
1 t ginger
1 clove garlic
1 tsp red pepper flakes
Boil the pasta as directed and cut the vegetables. Set all vegetables aside, except for the broccoli. When pasta is 1 - 2 minutes from being done, throw the broccoli in with it to blanch. Drain and rinse with cold water.
Wisk the sauce together, and adjust amounts to taste. Mix sauce, vegetables, pasta and broccoli. Makes 2 - 3 servings. You can also top with sesame seeds or chopped peanuts (I didn’t have any).
