DIRECTIONS

1. Clean the vegetables and thinly slice the leek. Cut the zucchini and carrot diagonally to get an aesthetically pleasing shape.
2. In a blender, combine the pepper, dried tomatoes, chili pepper and the juice of a lime and blend until you obtain a smooth, uniform sauce with a beautiful bright red color.
3. Pour the sesame seed oil into a non-stick saucepan and heat over medium-low heat for a few minutes.
4. Add the leek to soften it and the chopped vegetables. Leave to cook over high heat, after adding a pinch of salt (not too much, as the Tamari will then be poured in), keep an eye on the vegetables so that they do not burn. The vegetables should retain their bright color and be slightly soft, yet still crunchy.
5. Now, bring a pot of water to boil with a teaspoon of table salt.
6. Meanwhile, cut the tofu into pieces and cook it on the grill for a few minutes on all sides. Set the mixture aside.
7. As soon as the water boils, place the black soybean spaghetti in the pot and cook according to the time indicated on the package.
8. When ready, drain the noodles and place them into the saucepan together with the vegetables, pouring in two tablespoons of Tamari and the spicy sauce.
9. Mix the ingredients together well and then serve, garnishing the dishes with a few soybean sprouts on the top.