RECIPE

1 clove of garlic, minced

1 tablespoon grated fresh gingerroot

2-3 tablespoons sesame or vegetable oil

1 lb. fresh vegetables, such as - sliced carrots, broccoli florets, cauliflower florets, chopped onion, diced celery, sliced mushrooms

½ lb. firm or extra firm tofu, cut into 1 inch cubes (optional)

1/8 teaspoon crushed red pepper

1-2 tablespoons cornstarch

2 cups vegetable broth ( can be made from powdered veggie base)

3 tablespoons soy sauce (preferably low sodium)

2 scallions, thinly sliced

Heat the oil and add the minced garlic and gingerroot.

Stir fry vegetables and seasonings in oil until vegetables are crisp tender.

In separate pan sauté tofu in a little oil, turning frequently, until golden brown.

Remove tofu from pan and drain on a paper towel.

Add crushed red pepper, and cornstarch to vegetables and continue to stir fry for a minute or two, coating the vegetables with the cornstarch.

Add vegetable broth and bring to a boil.

If sauce is not thick enough add a little more cornstarch mixed with ¼ cup cold water.

Add cooked spaghetti and scallions, simmer and heat through.