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Vegetables et Tofu (Bean Curd)

ingredients

serves 4
225 g (8 oz) asparagus
125 g (4 1/2 oz) mangetout (snow peas)
225 g (8 oz) French (green) beans
1 leek
225 g (8 oz) shelled small broad (fava) beans
300 g (10 1/2 oz) dried fusilli
2 tbsp olive oil
25 g (1 oz) 2 tbsp butter or margarine
1 garlic clove, crushed
225 g (8 oz) tofu (bean curd), cut into 2.5 cm (1 inch) cubes
60 g (2 oz) 1/3 cup pitted green olives in brine, drained
salt and pepper
freshly grated Parmesan, to serve

method

1. Cut the asparagus into 5 cm (2 inch) lengths. Finely slice the mangetout (snow peas) diagonally and slice the French (green) beans into 2.5 cm (1 inch) pieces. Finely slice the leek.

2. Bring a large saucepan of water to the boil and add the asparagus, green beans and broad (fava) beans. Bring back to the boil and cook for 4 minutes until just tender. Drain well and rinse in cold water. Set aside.

3. Bring a large saucepan of salted water to the boil and cook the fusilli for 8-9 minutes until just tender. Drain well. Toss in 1 tablespoon of the oil and season well.

4. Meanwhile, in a wok or large frying pan (skillet), heat the remaining oil and the butter or margarine and gently fry the leek, garlic and tofu (bean curd) for 1 - 2 minutes until the vegetables have just softened.

5. Stir in the mangetout (snow peas) and cook for 1 minute.

6. Add the boiled vegetables and olives to the pan and heat through for 1 minute. Carefully stir in the pasta and seasoning. Cook for 1 minute and pile into a warmed serving dish. Serve sprinkled with Parmesan.

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