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Tofu Tagliatelle

A home-style Tofu Tagliatelle made with Vegetable Broth, Sugar, Reduced Sodium Soy Sauce, Cider Vinegar, and Red Pepper Flakes. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 1/4 cup
• 2 tbsp
• 1 tsp
• 1 tsp
• 1/2 cup

Method (preview)

1. 1

   Combine broth, sugar, soy sauce, vinegar, cornstarch, paprika and red pepper in a small bowl. Mix until well blended. Set aside.

2. 2

   Heat oil in a wide nonstick frying pan over medium high heat.

3. 3

   Add garlic and cook, stirring often, until tinged with gold (about 4 minutes; do not scorch).

4. 4

   If pan appears dry, stir in water, 1 tablespoon at a time.

5. 5

   Add broth mixture.

6. 6

   Cook, stirring often, until sauce comes to a boil.

7. 7

   Continue to cook until reduced to about 1 1/4 cups (300ml ) 10-15 minutes.

8. 8

   Meanwhile, bring 12 cups (2.

9. 9

   8 liters) water to a boil in a 5-6 quart (5-6 liter) pan over medium-high heat.

10. 10

    Stir in pasta and cook just until tender to bite (8-10) minutes.

11. 11

    Or cook according to package directions.

12. 12

    Drain well and transfer to a wide, shallow serving bowl.

13. 13

    Combine tofu, bell pepper, peas, and half the sauce in a large bowl.

14. 14

    Mix thoroughly but gently.

15. 15

    Spoon over pasta.

16. 16

    Offer remaining sauce to add to taste.