Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
12 ounces firm tofu, drained
4 1/2 – 5 ounces green spaghetti (spinach) or regular spaghetti
10 1/4 ounces canned clam sauce
1 tablespoon all-purpose flour
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon ketchup
1 tablespoon butter or margarine
grated Parmesan cheese
Cook spaghetti as directed on package; drain. Melt butter in skillet or cooking pot.
Add flour and stir well.
Add milk, salt and pepper; cook over low heat until smooth and bubbly.
Add crumbled tofu (mash tofu and season with salt & pepper) and stir.
Add clam sauce into tofu mixture. Cook and stir constantly until hot and bubbly.
Melt butter; add spaghetti and 1/3 of clam spaghetti sauce and heat. Serve with clam sauce and sprinkle with Parmesan cheese.
Makes 4 – 6 servings.