Ingredients
- one package extra firm organic, non-GMO tofu
- 1 red bell pepper, sliced into thin pieces
- 1 cup shredded carrots
- 1 bunch scallions, chopped
- 1 onion, sliced thin
- 1/2 cup coconut aminos
- 2 tbsp maple syrup
- 3 tbsp sesame oil
- 3 cloves garlic, mashed
- 1 tsp salt
- 1 tsp black pepper
- 4 tbsp cooking oil of choice (I recommend avocado or coconut oil)
- 1 package rice noodles (I used Lotus Foods)
Instructions
- Cut tofu into small squares (about 1 inch square cubes).
- Use a paper towel to gently press out a little of the moisture.
- In a large non stick skillet, add 2 tb of the cooking oil, and turn on the stove to medium heat.
- Once pan is coated well with the oil, add the tofu and don’t touch!
- After 4-5 min on one side, gently flip to the other, for another 4-5 minutes.
- While that’s cooking, chop up all your veggies, mash the garlic, and set aside.
- Once the tofu is done, remove pan from heat, transfer tofu to a plate, and set aside.
- Bring a pot of water to a boil and prepare the pasta according to package instructions.
- In the same pan that was used for the tofu, add remaining 2 tb of cooking oil, along with the bell pepper, onion, carrots, garlic, salt and pepper.
- After about 5-7 minutes, add the pasta to the pan, along with the coconut aminos, maple syrup, and sesame oil.
- Use tongs to mix everything together and coat evenly.
- Add the crispy tofu back to the pan.
- Plate your meal and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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