This recipe uses pan-fried pressed tofu. I took the cake and sliced it length wise into 5-10mm thick rectangles. I pressed out the water by placing the sliced tofu cakes on a cutting board covered with a folded tea towel. I covered the cakes with another tea towel, a second cutting board and placed a heavy weight on top. For the weight, it can be a heavy cookbook, or in my case, I used my blender. I let the tofu press for 30 minutes on the counter. I then pan fried it in a non-stick skillet in roasted sesame oil until golden brown.
One little tip for our vegetarian/vegan friends out there, if you rely on tofu for your calcium intake, please read the ingredient label. Many of the more popular organic Quebec tofu brands are made with magnesium. Pick one that's made with calcium and you'll benefit from a huge amount of that all important mineral. Your bones will thank you. The vitamin C in the Red Bell Peppers will help you use that calcium efficiently too.
For this recipe, you'll need:
- One block tofu, pressed and pan-fried in roasted sesame oil cut into half cm by 5 to 6cm thick strips
- One red bell pepper - seeded and julienned.
- One broccoli, cut into florets and the stem, peeled and julienned.
- 12 white mushrooms, sliced
- 1 1/2 inch diameter dry whole wheat spaghetti, cooked in boiling salted water until al dente
- 3 scallions, sliced
- 4 or 5 cloves of garlic, peeled and diced
- 1 inch gingerroot, peeled and diced
- 1 tablespoon roasted sesame oil
- 1 tablespoon cooking oil - I used corn oil
- 2 tablespoon gomashio (sesame seed and seaweed - Eden makes a great one)
- Drizzle to taste spicy chili oil
- 1/4 tamari or soy sauce