Veggie Stir Fry with Spicy Pasta

It's been quite the week. Work stress. School stress. Home stress. Holiday stress. Just stress, stress, stress. I just want to be on a plane to California and away from all the craziness. I have to remind myself when I'm stressed I shouldn't just eat cheese and chocolate. No matter how good an idea it seems at the time.

This is a low-stress, highly nutritious meal, but a little unusual. An Asian-inspired stir fry served over pasta. Not noodles. Pasta. Thai Chili Mafaldine. We've had their Curry Linguine before. I can't wait to try to Lime-Cilantro and the Cracked Pepper. It's pretty awesome.

The mix of veggies may seem bland, but the pasta has some kick. If you're not lucky enough to be able to get a hold of this sort of pasta (Flour City Pasta does ship or you can get it at their store in Rochester or at Brooklyn Flea), adding some heat to the veggies with some chili-garlic paste, chili powder or other spicy chili-based seasoning will give it the necessary kick.

I realized after I chopped up my mix up vegetables, that I had it looked kind of like the frozen vegetable mix (California Blend, I believe it was) that my mom used to pick up from the grocery store and stir fry for dinner. Maybe that plus pasta from where I'm from made it a satisfying meal.

Veggie Stir Fry with Spicy Pasta

Peanut oil
4 slices of tofu (1/2" thick)
1 onion, chopped
1 clove garlic, chopped
1 medium carrot, cut into matchsticks
1 head of broccoli, cut into florets, stem cut into matchsticks
2-3 Japanese turnips, sliced (halved and sliced if they're large
1 T mirin
1/4 lb Flour City Pasta's Thai Chili Mafaldine
2 T chopped cilantro
1 T sesame oil

Heat a large cast-iron skillet over high heat. Add the tofu and cook on both sides until golden. Remove from the pan and set aside. Once it has cooled a bit, cut the tofu in half width-wise and then into thin strips.

Being a pot of well salted water to a boil. Cook the pasta according to package directions. Ideally the pasta and the veggies will be done at the same time. When the pasta is done, drain and toss with the sesame oil to coat.

Reduce the heat to medium-high. Add the peanut oil. Add the onion and garlic, and season with a little salt.  Cook for a minute or two. Then add the broccoli and carrot. Cook for another minute, add the turnips and the tofu. Cook until all the vegetables are crisp-tender. Just before they're finished cooking, stir in the mirin.

Serve the pasta topped with the veggies and the chopped cilantro. Add more sesame oil if desired.

Serves 2