whole wheat pasta with sesame spinach and tofu

Whole wheat pasta with Sesame Spinach and Tofu

whole wheat pasta with sesame spinach and tofu

2 tablespoons rise oil

230 g tofu

black pepper

2 squeezed garlic cloves

1 tsp clopped ginger

3 tablespoons sesame seeds

1 thinly sliced red onion

1 peeled and thinly sliced carrot

600 g spinach, roughly chopped

3 tablespoon soy sauce

1 tsp sesame oil


100 g whole wheat pasta



cut the tofu into small cubes and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil, let marinated for 5 minutes. heat the pan, add tofu, stir-fry for 4 minutes until brown.

heat the remaining oil in a wok, add the garlic, ginger and sesame seeds and cook, stirring constantly, until the garlic begins to soften and the sesame seeds turn golden, about 30 seconds.  then add the onion and carrots, fry 2 – 3 minutes. add the spinach and cook, stirring, for another minute or 2.  add the remaining soy sauce and a splash of water and cook until the spinach is wilted, another 2 to 3 minutes.  remove from the heat.
boil spaghetti in salted water until al dente, drain.
turn the heat under the spinach mixture to medium and add the spaghetti. toss, adding enough reserved liquid to keep things moist.  taste and adjust the seasoning, soya sauce if necessary.  serve.


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