Stir-fried Spaghetti with Vegetables, Spinach and Tofu

Ingredients

• 100 g Spaghetti (Dry pasta)
• 150 g Young spinach leaves (Rinsed and drained)
• 200 g Carrots (Julienned)
• 200 g Mushrooms (Sliced into strips)
• 1 large Onion (Thinly sliced)
• 100 g Firm tofu (Cut into sticks)
• 1 tablespoon Fresh ginger (Grated)
• 1 tablespoon Sugar
• 4 cloves Garlic (Grated)
• 1 tablespoon Spicy sauce (Optional, for heat)
• 1 tablespoon Rice vinegar
• 6 tablespoons Soy sauce
• 4 tablespoons Tomato paste
• 2 tablespoons Vegetable oil (For cooking)
• 1 pinch Salt
• sufficient Water (For cooking the pasta)

Instructions

1. Prepare the vegetables and tofu

   Wash the spinach, cut the carrots into julienne, the mushrooms into strips, the onion into strips and the tofu into sticks.

   Time: PT10M

2. Prepare the sauce

   In a bowl, mix the tomato paste, spicy sauce, sugar, rice vinegar and soy sauce until a smooth sauce forms.

   Time: PT2M

3. Cook the spaghetti

   Bring a large pot of salted water to a boil, add the spaghetti and cook al dente according to the time indicated on the package.

   Time: PT10M

   Temperature: boiling salted water

4. Drain the spaghetti

   Drain the spaghetti in a colander and quickly rinse with warm water to stop cooking.

   Time: PT2M

5. Sauté the onion

   Heat 1 tablespoon of oil in the wok over medium‑high heat, add the onion and lightly brown it.

   Time: PT3M

   Temperature: medium‑high heat

6. Add the carrots

   Add the julienned carrots and stir‑fry for 2 minutes, stirring constantly.

   Time: PT2M

   Temperature: medium‑high heat

7. Add the mushrooms

   Add the sliced mushrooms, cook 4 minutes until they release their water and start to brown.

   Time: PT4M

   Temperature: medium‑high heat

8. Add the spinach

   Add the young spinach leaves, toss until they wilt (about 1 minute).

   Time: PT1M

   Temperature: medium‑high heat

9. Add the tofu

   Add the tofu sticks, cook 2 minutes while gently stirring to avoid breaking them.

   Time: PT2M

   Temperature: medium‑high heat

10. Add the ginger and garlic

    Add the grated ginger and grated garlic, stir‑fry 1 minute to release the aromas.

    Time: PT1M

    Temperature: medium‑high heat

11. Combine the spaghetti and sauce

    Add the cooked spaghetti to the wok, pour the prepared sauce, toss vigorously until the noodles are well coated.

    Time: PT3M

    Temperature: medium‑high heat

12. Adjust seasoning and serve

    Taste, adjust salt or add a splash of soy sauce if needed, then serve immediately while hot.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

70 g

Fat

10 g

Fiber

6 g

Ingredient Substitutions

• Instead of Spaghetti: Linguine, Vermicelli
• Instead of Young spinach leaves: Kale, Swiss chard
• Instead of Carrots: Zucchini
• Instead of Mushrooms: Shiitake, Button mushrooms
• Instead of Onion: Shallot
• Instead of Firm tofu: Tempeh
• Instead of Fresh ginger: Ground ginger (1 teaspoon)
• Instead of Sugar: Honey (½ tablespoon)
• Instead of Garlic: Garlic powder (1 teaspoon)
• Instead of Spicy sauce: Sriracha
• Instead of Rice vinegar: Apple cider vinegar
• Instead of Soy sauce: Tamari
• Instead of Tomato paste: Tomato puree
• Instead of Vegetable oil: Sesame oil

Equipment Needed

• Large pot or stockpot
• Colander
• Wok or large skillet
• Wooden spatula
• Mixing bowl
• Chef's knife
• Cutting board
• Tablespoon (measure) (optional)

Critical Steps — Do Not Skip

• Cut the vegetables and tofu to the right size (step 1)
• Mix the sauce until homogeneous (step 2)
• Cook the spaghetti al dente (step 3)
• Combine the spaghetti with the sauce ensuring they are well coated (step 11)

Chef Tips from the Video

• Use very high heat to sear the vegetables, it keeps them crisp.
• Add a small drizzle of sesame oil at the end of cooking for a toasted aroma.
• If you like heat, increase the amount of spicy sauce or add chili flakes.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, up to 2 days.

Freezer: Not recommended, the texture of the pasta and tofu deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce the day before and keep it in the refrigerator.
• Cut all vegetables ahead of time and keep them in a bowl with a drizzle of cold water.
• Press the tofu to remove excess water before cutting.