[COOKING CORNER] Southern Sass Tofu & Greens with Red Lentil Spaghetti by Dr. Teresa A. Smith

 
Southern Sass Tofu & Greens with Red Lentil Spaghetti

Ingredients:

8 oz tofu, cubed

1 cup snow peas, trimmed

2 head bok choy, chopped

1 small onion, thinly sliced

2 tbsp minced garlic

2 tbsp soy sauce

2 tbsp sesame oil

3 tbsp olive oil

1 tbsp rice vinegar

1/2 tsp ground ginger

1/4 tsp red pepper flakes (optional)

4 oz Barilla red lentil spaghetti pasta

1/4 cup pomegranate seeds

Salt and pepper to taste

Instructions:

1.     Cook the spaghetti pasta according to the package instructions. Drain and set aside.

2.     Heat the olive oil in a large skillet over medium heat. Add the cubed tofu and cook until golden brown on two sides. Remove the tofu from the skillet and set it aside.

3.     Add the sliced onions and sauté in the same skillet until they are almost translucent. Add the minced garlic, ground ginger, snow peas, and bok choy to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

4.     Add the cooked tofu back into the skillet. Pour in the soy sauce, sesame oil, rice vinegar, and red pepper flakes. Stir well to combine and heat through for another 2-3 minutes. Season with salt and pepper to taste.

5.     Serve the stir-fry mixture over the spaghetti pasta. Top with pomegranate seeds for a burst of sweetness and color. 

DDr. Teresa A. Smith is a bestselling author, media personality and speaker. Stay connected with her at www.askdrtas.com.