Asian Stuffed Peppers

2 1/2 ounces angel hair pasta, broken into thirds
2 large red bell peppers
1 cup cubed firm tofu (about 6 ounces)
2 tablespoons hoisin sauce (see below)
1 tablespoon low-sodium soy sauce
2 teaspoons dark sesame oil
2 garlic cloves, minced
1/2 cup diagonally sliced snow peas
1/2 cup (1 1/2-inch) julienne-cut carrot
2 tablespoons chopped fresh cilantro

Cook noodles according to package directions, omitting salt and fat, drain.
Cut each bell pepper in half lengthwise, and discard seeds and membranes. Arrange pepper halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until crisp-tender; drain. Return peppers to pie plate. Combine tofu, hoisin sauce, and soy sauce in a small bowl, and set aside. Heat oil in a nonstick skillet over medium-high heat. Add garlic, and sauté 15 seconds. Add peas and carrot. Sauté 3 minutes or until vegetables are tender. Add tofu mixture. Sauté for 1 minute or until thoroughly heated. Stir in noodles. Divide noodle mixture evenly among pepper halves. Sprinkle each pepper half with 1 1/2 teaspoons of cilantro.

Hoisin Sauce substitute
Another common Chinese condiment. This one can be used to add flavor to any stir fry as well as in barbecue sauces and other uses.

1 c Soy Sauce
1 cl Garlic
1 Dried Red Pepper, Crumbled
2 T Catsup
1 T Water, Boiling
1 t Dried Orange Peel
1 t Sesame Oil

In a bowl, combine first 4 ingredients. In a second bowl combine remaining ingredients. Let stand 15 minutes. Pour into soy sauce mixture. blending thoroughly. Pour into jars. Cover and refrigerate.