Szechuan Spaghetti Skillet

Thin spaghetti, cooked with vegetable broth, canned tomatoes, sherry, tofu & mushrooms, is flavored with five-spice powder, cayenne & toasted sesame oil.

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Ingredients:

• 1 can (14.5 ounces) vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1/2 cup dry sherry or water
• 1/2 tsp Chinese five-spice powder
• 1/4 tsp crushed red pepper
• 4 ounces thin spaghetti, broken in half
• 1 cup extra-firm tofu, cut into small cubes
• 1/2 cup sliced fresh mushrooms
• 1 clove garlic, minced
• 1 green onion, minced
• 1/2 cup frozen green peas, thawed
• 1 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 1 Tbsp soy sauce
• Garnish--cilantro sprigs

Method

In a large non-stick skillet place the broth, tomatoes, sherry, five-spice powder, crushed red pepper, dry spaghetti, tofu, mushrooms and garlic. Bring to a boil. Cook 6-8 minutes or till the pasta is al dente. Stir in the rest of the ingredients. Top each serving with cilantro.

Notes: Easy, quick, nutritious and delicious.

Number of servings: 4

Submitted By: roxiechan
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