INGREDIENTS (serves 4 people):
1/2 bag Rombi Pasta or pasta of your choice
1/4 pound of String beans
Extra Firm Tofu
4 tbsp Mirin (Rice Cooking Wine)
1/2 tsp Oregano
1/2 tsp Dill
1/2 tsp Paprika
1/2 tsp Garlic powder
1/2 tsp Onion powder
Salt to taste
1- 2 tablespoons Sesame seeds
If you drain the water from the tofu hours before and allow the tofu to sit, it will cook quicker in the wok.
Add oil to a wok and turn the flame on at medium heat. Cut tofu into cubed slices then add the tofu to the wok (CAUTION: at this point the wok may be extremely hot and oil may pop; you will find a splatter screen helpful here, to keep yourself from becoming burned).
Check tofu periodically to ensure it doesn’t stick to the wok. Shake the wok back and forth to keep the tofu moving and from sticking to the pan. The tofu will begin to brown…
- Chop onion, clean and snip the ends of the string beans. If string beans are too long, snap them in half.
- Check tofu – add some salt, paprika, onion powder, garlic powder, oregano, and mix in
- Put pasta on to boil (3-5 minutes until al dente or to the consistency you desire; makes sure to salt the water)
- Check Tofu – if tofu is browning on at least one side, stir and add string beans, onions, sesame seeds, and Mirin (if not, continue to cook the tofu until it begins to brown). Cook until string beans are bright green and onions are translucent (roughly 3-4 minutes, depending on the stove. Keep watching and stirring periodically. String beans cook very quickly).
- Toss in pasta, mix and feel free to add any additional seasoning to your taste needs.
Plate and serve. Bon Appetite!