Salt & Pepper Tofu Stirfry

For the Noodles:

• 16 ounces Flat rice noodles
• 4 quarts boiling water

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For the sauce:

• 1⁄2 cup liquid aminos (or soya sauce)
• 3 tablespoons maple syrup
• 1 tablespoon sesame oil
• 1 teaspoon brown rice vinegar
• 1 tablespoon cornstarch
• 1⁄4 teaspoon asafoetida

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For the Stir fry Vegetables:

• 1 tablespoon sunflower oil
• 1 tablespoon grated ginger
• 1⁄4 teaspoon asafoetida
• 1⁄2 cup chopped celery
• 1 cup Chinese cabbage
• 1 1⁄2 cup broccoli florets
• 1 cup sliced carrots chopped
• 1 cup sliced zucchini
• 3⁄4 cups edamame
• 2 baby bok choy
• handful of snow peas
• handful cashews

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For the Salt & pepper tofu:

• 1 block of extra firm tofu
• 1 tablespoon sunflower oil
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon salt
• 1⁄2 tablespoon liquid aminos (or soya sauce)

1. Prepare your noodles. It's best to follow the instructions on the box. A helpful tip is to rinse the noodles with cold water so they do not stick.

2. Slice your tofu block into four equal slices and press with a kitchen towel and heavy bottom pan to remove excess water.

3. While your tofu is shedding some excess water weight, mix together all sauce ingredients in a bowl and leave aside.

4. Start stir-frying your veggies. Add the oil to a wok or wide shallow pan and add the ginger and hing. On medium heat, throw in all your veggies. I did it in the order of the ingredients list and waited for a couple minutes in between each veggie to thoroughly cook each. Then place the lid on top to allow the veggies to soften a little for about 5 minutes. Lift the lid and keep cooking till they have the texture you like.

5. Stir in your sauce and heat for a couple of minutes so the sauce thickens and sticks to your veggies all glazed and cute.

6. Simultaneously make the tofu. Unwrap the tofu, chop into cubes and use a sieve to dust corn starch all over the tofu. Toss the tofu around till fully coated. Heat a nonstick pan and add oil, at low to medium heat. Add in the tofu cubes and let them sizzle to crisp. Sprinkle on the salt and pepper and allow to crisp even more, then keep turning the pieces till all sides are crispy! Lastly, drizzle the liquid aminos and give it a good stir so it evenly distributes across the tofu!

7. To assemble, add noodles on the bottom of your serving dish, veggies with sauce, crispy tofu, top with a couple of extra cashews.

8. Sprinkle some love, say a prayer of gratitude, serve with a smile and eat with joy. ❤️