Gluten Free Rice Pasta with Tofu, Snow Peas and Carrots

from – Esther Oldham

Here is a wheat / gluten free recipe I would like to share. It’s one I have altered to my needs. I submitted this to our electric coop newsletter and won an appliance!

Ingredients:

6 oz.rice spaghetti – broken in half
2 tsp. vegetable oil
1 pkt firm tofu-or other protein-cubed and drained (I can not use tofu so I add
beans at the last.)
6 oz. snow peas-cut diagonally-about 2 c. or regular peas
3 green onion-cut in 2″ pieces
1 1/2 c. shredded carrots
1/2 c. bottled stir fry sauce-read ingredients or use alternate seasoning
3 oz. sprouts- rinsed and drained.
sliced olives and mushrooms are also good

Method:

Cook pasta and set aside. Saute tofu, peas, onions in skillet. Cook 3-5 min. until tender crisp, stirring frequently. Add carrots and cook until tender. Add pasta, allow to heat thoroughly, add sprouts, reserving some for top.
Serve immediately or allow to savor longer.