1 cup bean sprouts
1 cup julienne-cut carrot
1 cup sliced scallions; reserve 2 Tbsp. for garnish
3/4 to 1 cup slightly warmed vegetable broth
4 Tbsp. creamy soy nut butter
2 Tbsp. soy sauce
1 tsp. cornstarch or arrowroot
Dash of pepper
1/2-lb. firm tofu, cubed
3 cups cooked spaghetti, hot
1) Spray 10" non-stick skillet with non-stick cooking spray and heat. Add bean sprouts and carrot. Cook over medium-high heat, stirring frequently, until sprouts soften (about 2 minutes). Add scallions (except garnish) and stir to combine. Cook until carrot is tender-crisp (about 1 minute).
2) Using a wire whisk, beat together broth, soy nut butter, soy sauce, cornstarch, and pepper in a small mixing bowl. Stir into vegetable mixture. Add tofu and stir to combine.
3) Reduce heat to medium and cook until mixture thickens (about 5 minutes). Add spaghetti and toss to coat. Sprinkle with remaining scallion for garnish.
Notes: This can get pretty salty, so try to use reduced-salt soy sauce or broth if possible. If you can't, use 3/4 cup broth instead of 1 full cup. Arrowroot should be able to replace the cornstarch easily, though I haven't tried it. Goes nicely with a cup of tea with lemon and honey.
Cross-posted to tofurecipes.