1cupsnow peassliced in half on an angle, or two stalks of celery, sliced
1/4cupminced fresh parsleyor 1/8 to 1/4 cup of dried parsley
1red bell peppersliced
2tablespoonssesame seeds
Instructions
Cut the tofu into half-inch cubes. Place it in a watertight container with a lid that fits well. Add the marinade ingredients. Put the lid on the container. Gently turn it over, to mix the marinade with the tofu, then turn it right-side up again. Let it sit for a few minutes while you start the pasta, occasionally turning the container over to mix the marinade with the tofu (but leave the container standing right-side-up to prevent leaks).
Start heating water to boil for the pasta.
Use a slotted spoon to remove the tofu from the container and put it into a nonstick frying pan on the stove. Heat the tofu along with the ginger, stirring regularly to brown the different sides of the tofu. When the tofu is brown and crispy, pour 1 tablespoon of tamari over it and stir for 1 minute more.
Cook the noodles in boiling water as directed on the package.
Meanwhile, chop the vegetables and put them into a big serving bowl. Juice the lemon and set aside the lemon juice.
When the pasta is cooked, drain it and add it to the bowl. Immediately stir in the sesame oil and lemon juice. Toss well and serve.
Everything else tends to burrow beneath the noodles, so when you serve this you should dig down in the bowl to get some of everything.