Dinner tonight was one of our all-time favorites that has been in the menu rotation for quite awhile. It is filling and healthy compared to most lo-meins. I like to bulk up my pasta dishes with tons of veggies!
The chopping is somewhat time consuming, due to all those veggies. But totally worth it!
Adapted from FatFree Vegan
7 ounces Napa Cabbage, shredded
2 carrots, cut into matchsticks
1/2 red bell pepper, thinly sliced
1 cup pea pods, chopped
1 1/2 cup broccoli, chopped
1/2 teaspoon chili paste
4 oz extra firm tofu, pressed and cut into 1/4 inch cubes
2 teaspoons tamari
1 teaspoon rice vinegar
8 ounces whole wheat pasta
2 teaspoons minced ginger root
1 clove garlic, minced
1 tablespoon tamari
1/2 teaspoon sesame oil (or to taste)
Combine cabbage, carrots, pepper, pea pods, broccoli, and chili paste and set aside.
Combine tofu with 2 teaspoons tamari and 1 teaspoon rice vinegar. Heat a non-stick wok (spray with oil still) add tofu mixture and cook (flipping tofu occasionally) until lightly browned on all sides. Remove from wok.
Cook pasta according to package directions.
Spray the wok again, add the ginger and garlic, the cabbage mixture, and the remaining tablespoon of tamari. Stir fry 3-4 minutes. Add a few teaspoons water if needed. Add the drained pasta and tofu to the wok. Drizzle with sesame oil. Gently fold all ingredients together. Serve additional chili sauce and sesame oil on the side.
Then make a pretty fruit plate for dessert.
My overgrown cilantro produced coriander seeds!
Have you seen enough fruit yet? We will end with a collage.
But don't worry, the photo display isn't over yet! Nate called me out back as I was typing this and gave specific instructions to bring my camera. I am so glad I listened to him (shockingly, this isn't always the case). I'd say this fits in the pretty category too.
Then, when the sunset had diminished, we lit sparklers... because we had them... and they are pretty too.