Szechuan Tofu Stir Fry with Veggie-Based Spaghetti

Szechuan Tofu Stir Fry with Veggie-Based Spaghetti

SERVES 4 | FINISH IN 55 minutes

  • 1 box Veggiecraft Farms Cauliflower Spaghetti
  • 2 tbsp vegetable oil
  • 10 oz. tofu cubed
  • 1/3 cup honey
  • 3 tbsp soy sauce
  • 2 tbsp chili garlic sauce
  • 2 tbsp rice vinegar
  • 1 tsp kosher salt
  • 1 tsp grated ginger
  • cloves garlic, minced
  • 1/2 cup snow peas
  • large red bell pepper, thinly sliced
  • 1 cup carrots, shredded
  • scallions, thinly sliced
  1. In a large pot, bring 4-6 quarts of water to a rolling boil. Add 1 tbsp of salt to boiling water (optional).
  2. Add Veggiecraft Farms spaghetti, cook uncovered for 7-8 minutes (cook to desired tenderness, but DO NOT OVERCOOK), and stir occasionally.
  3. Strain spaghetti in colander and continue with the remaining recipe steps.
  4. Cook tofu with vegetable oil in a skillet over medium heat until browned.
  5. While the tofu cooks, combine honey, soy sauce, chili garlic sauce, rice vinegar, and kosher salt in a bowl. Whisk until even.
  6. Pour cooked tofu into sauce mixture. Mix and set aside as flavors develop.
  7. In a skillet, fry grated ginger and garlic in peanut oil over medium heat for 30 seconds.
  8. Add snow peas, bell pepper, carrots, scallions, cooked spaghetti noodles, and the marinated tofu to skillet. Stir fry over medium heat to taste.

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