Recipe of the week: Angel Hair Stir Fry

I am not a big fan of tofu, but I found a way to incorporate it into a stir fry. The contrast of the soft tofu with the crisp bits of pasta work really well together. Plus, I just really enjoy a good stir fry!

A good thing to do if you're not a fan of tofu is cut it into small cubes. That's what I do.

Angel Hair Stir Fry

Roughly 10 ounces Whole Wheat Angel Hair Pasta
1 small zucchini, cut into pieces
1 small yellow squash, cut into pieces
½ red bell pepper, chopped
½ green bell pepper, chopped
¼ cup onion, diced
2 cloves of garlic, diced or minced, divided
8 ounces tofu (firm), cut into cubes
Soy Sauce, to taste
Olive/Vegetable/Canola Oil (to saute with)
Grated Parmesan Cheese, to taste

Prepare pasta as directed, set aside.

In a skillet, sauté tofu with 1 clove of garlic and soy sauce until crisp.

In a second skillet, sauté the onions until translucent. Add the zucchini, squash, bell peppers, and remaining garlic. Sprinkle on soy sauce. Continue to cook until squash begins to soften.

Add tofu and prepared pasta to the skillet with the vegetables. Sprinkle pasta mixture with more soy sauce, to taste. Stir in a tbsp or two of parmesan cheese. Cook until parts of the pasta get a bit crisp. (You can do this to your liking)

I think this makes around 4-6 servings, but I could be wrong.