Instructions: This is from _Vegetarian Express_ (by Nava Atlas and Lillian Kayte), and is designed to be a very fast and easy recipe.

1. Cut the tofu into 1/2-inch-thick slices and blot between paper towels or a clean tea towel, then cut into 1/2-inch dice. Heat the sesame oil in a skillet and saute the tofu over med-high heat until golden on all sides, 4-5 minutes. [Ive used a light coating of veg. oil spray successfully.]

2. Bring the veg. broth to a simmer in a large soup pot. Add the ginger and garlic, and simmer for 2 minutes. STir in the stir-fry sauce or teriyaki sauce and vegetables, bring to a boil and cook 1 minute.

3. Stir in the fettucine anc cook 4 minutes or according to pkg.

directions, until al dente.

4. Gently stir the tofu into the mixture in the soup pot. Serve immediately in deep bowls, topping ea. serving with a scattering of scallions.

(I usually use udon or soba instead of processed wheat pasta.)

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