Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  tablespoons

  vegetable oil

8

  ounces

  extra-firm tofu

8

  ounces

  angel hair pasta -- cooked as directed

1

  cup

  frozen peas -- defrosted

1

  cup

  mushroom caps -- sliced

1

  small

  shallot -- minced

1

  clove

  garlic -- minced

1

  teaspoon

  ginger root -- minced

1/4

  cup

  almonds -- sliced

  Sauce

1/4

  cup

  low sodium soy sauce

1

  teaspoon

  sesame oil

2

  tablespoons

  rice wine vinegar

1/2

  teaspoon

  salt

1/4

  teaspoon

  white pepper

1

  tablespoon

  brown sugar

1

  teaspoon

  cornstarch

Slice tofu into 1/4 inch wide slices. Place on a clean kitchen towel. Cover with another clean towel and press on the tofu. You want to get it as dry as you can. Cut the slices into cubes.

Heat oil in large frying pan or wok to medium and add tofu. Cook until golden. Remove from pan and drain on paper towel.

Add garlic and ginger and cook for 30 seconds.

Add mushrooms, peas, and shallots. Cook until mushrooms start to lose their moisture.

Add almonds and cook for a minute more.

Stir sauce ingredients together. Make a well in the middle of the vegetables and pour in sauce. Cook until it starts to boil and thicken.

Add noodles and cook until warmed through.

Makes 8 Servings