2largeyellow summer squashcut into 1/4 inch slices
1 1/2largegreen bell pepperchopped
3clovesgarlicpressed
1one inch piecegingergrated
12ouncesfirm tofucut into 1/2 inch pieces
1 1/2cupsvegetable broth
1/2cuplow sodium soy sauce
2tablespoonscornstarch
1 1/2tablespoonsvegetable oil
Instructions
Cook pasta according to package directions. Drain, reserving one cup of cooking water.
String the snow peas, cut the squash into 1/4 inch slices, and cut the pepper into 1 inch pieces. Grate the ginger and cut the tofu into 1/2 inch pieces.
In a small bowl, stir together the broth, soy sauce and cornstarch.
In a deep skillet, heat the oil over high heat. Add the vegetables, garlic and ginger; cook for 3 to 4 minutes. Add the tofu and cook for 2 more minutes until heated through.
Give the cornstarch mixture a quick re-stir and add to the skillet. Cook, stirring constantly, for 2 more minutes until the sauce thickens up and bubbles. Salt and pepper to taste. Remove from heat and keep warm.
Add the vegetable stir fry to the pasta adding some of the reserved cooking water if needed. Toss well.
Notes
Per Serving: 393 Calories; 8g Fat; 17g Protein; 64g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 1219mg Sodium.Exchanges: 3 1/2 Grain (Starch); 1 Lean Meat; 2 Vegetable; 1 Fat.SERVING SUGGESTION: A big green salad is all you need with this rich meal.