Lemongrass Tofu Pasta

I know this recipe has a ton of ingredients, but it's great for those trying to cook with only fresh foods. You can leave one or two things out for a more simple dish. I love the texture of the silken tofu in the sauce and its spring green color due to the cilantro.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 12  ounces firm tofu, sliced
• 1  bunch cilantro (reserve about 1/4 for garnish)
• 1  stalk lemongrass, about 6 inches cut into 1-inch segments
• 1 -2  garlic clove, minced
• 1⁄2 cup soymilk
• 1⁄2 cup silken tofu
• 1  green chili pepper, sliced and seeds removed
• 2  tablespoons fresh lime juice
• 10  ounces  any spaghetti or 10  ounces fettuccine
• 1  tablespoon  sesame oil
• 2  tablespoons olive oil
• 2  tablespoons  minced fresh ginger
• 1⁄4 cup soy sauce
• 1  cup  stringed snow peas
• 1  yellow bell pepper, sliced
• 1  large carrot, sliced in thin strips
• 4  ounces shiitake mushrooms, sliced
• 1  large chopped tomato

Directions

1. Brown firm tofu in a skillet with 1 tablespoons olive oil, or use pre-baked tofu.
2. In blender or food processor, blend the cilantro, lemongrass, garlic, chili, lime juice, soy milk, and silken tofu.
3. Place mixture in a bowl with the cooked tofu and set aside to marinate.
4. Cook pasta as directed, toss with sesame oil immediately and set aside.
5. Heat olive oil in large skillet or wok. Add ginger, soy sauce, snow peas, bell pepper, carrot, and mushrooms. Cook for 2 minutes.
6. Add the tofu with sauce mixture and tomato. Stir fry another 2-3 minutes.
7. Place pasta in large serving bowl and pour the vegetable tofu mixture on top. Sprinkle on the remaining cilantro leaves.