Spaghetti Primavera - cooking recipe

Ingredients

1 lb. firm tofu
1/4 c. soy sauce
4 Tbsp. oil, divided
2 Tbsp. vinegar
1/2 c. peas
4 c. broccoli flowerets
1 Tbsp. oil
1 c. fresh mushrooms, sliced
1/3 c. flour
1/3 c. oil
3 c. reserved cooking water
1/2 c. fresh chopped parsley
1 1/2 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. cayenne

Preparation

Cut tofu into pieces 2 x 1/2 x 1/8-inch.
Marinate for 2 hours in bowl with soy sauce, 2 tablespoons oil and vinegar.
Brown the tofu lightly in leftover marinade plus 2 tablespoons oil; set aside.
In boiling water, cook until tender broccoli, fresh or frozen.
Reserve water.
You may substitute 2 cups broccoli and 2 cups asparagus for the 4 cups broccoli.