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1 lb firm tofu-cut into 2 by 1/2 by 1/8 inch pieces
Marinate the piece for at least 2 hours in:
2 tbsp soy souce
2 tbsp wine vinegar
1 tbsp oil
Once marinated, brown the tofu lightly in the leftover marinade and 1 tbsp
oil.
St tofu aside.
Boil untill almost tender 1 1/2 cups peas and 4 cups broccoli florets.
Drain the vegetables and reserve the water.
Saute 1 cup fresh mushrooms in 1 tbsp oil.
Cook until tender 1 lb of spaghetti.
SAUCE:
1/3 cup oil and 1/3 cup white flour- cook genly over low heat for 3 minutes.
Whisk in three cups of the reserved vegetable water, add milt to make three
cups if necessary.
Add 1.2 cup parsley, 1 1/2 tsp salt, 1/2 tsp garlic powder and 1/8 tsp
cayenne.
Continue cooking the sauce over low heart and stirring untill thickened and
smooth. Add the tofu, mushrooms, vegetable to the sauce and serve over the
spaghetti.
Marinate the piece for at least 2 hours in:
2 tbsp soy souce
2 tbsp wine vinegar
1 tbsp oil
Once marinated, brown the tofu lightly in the leftover marinade and 1 tbsp
oil.
St tofu aside.
Boil untill almost tender 1 1/2 cups peas and 4 cups broccoli florets.
Drain the vegetables and reserve the water.
Saute 1 cup fresh mushrooms in 1 tbsp oil.
Cook until tender 1 lb of spaghetti.
SAUCE:
1/3 cup oil and 1/3 cup white flour- cook genly over low heat for 3 minutes.
Whisk in three cups of the reserved vegetable water, add milt to make three
cups if necessary.
Add 1.2 cup parsley, 1 1/2 tsp salt, 1/2 tsp garlic powder and 1/8 tsp
cayenne.
Continue cooking the sauce over low heart and stirring untill thickened and
smooth. Add the tofu, mushrooms, vegetable to the sauce and serve over the
spaghetti.
