Spicy Asian Pasta

• 8 oz. whole-wheat pasta
• 1 Tbs. olive oil
• 1 clove garlic, minced (1 tsp.)
• 2 Tbs. minced ginger
• 2 green onions, thinly sliced ( 1/4 cup)
• 1 cup broccoli slaw
• 1/4 cup low-sodium vegetable broth
• 1/4 cup low-sodium soy sauce
• 3 Tbs. balsamic vinegar
• 1 Tbs. sesame oil
• 1/2 tsp. Chinese chile sauce
• 1 8-oz. pkg. baked teriyaki tofu, diced

1. Cook pasta according to package directions.
2. Meanwhile, heat olive oil in medium skillet over medium-high heat.
3. Add garlic, ginger, and green onions, and saute 2 to 3 minutes.
4. Add broccoli slaw to skillet.
5. Cover, cook 1 minute, and remove from heat.
6. Combine broth, soy sauce, vinegar, sesame oil, and chile sauce in large bowl.
7. Add tofu and slaw mixture, and stir thoroughly but carefully.
8. Drain pasta, and add to tofu mixture.
9. Toss to coat.
10. Serve immediately.

wholewheat pasta, olive oil, clove garlic, ginger, green onions, broccoli slaw, vegetable broth, soy sauce, balsamic vinegar, sesame oil, chinese chile sauce, teriyaki tofu

Taken from www.vegetariantimes.com/recipe/spicy-asian-pasta/ (may not work)