Recipe: Easy Hoisin Tofu Noodle Stirfry

INGREDIENTS

• 2 tablespoons tamari or soy sauce
• 3 tablespoons hoisin sauce
• 1 tablespoon chili garlic sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 2 teaspoons avocado oil
• 8 ounces linguine noodles
• 1 (16 oz) block firm tofu, pressed
• 1 tablespoon toasted sesame oil
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 4 green onions, chopped (separated)
• ½ sweet onion, thinly sliced
• 1 red bell pepper, sliced
• 1 large carrot, shredded
• 3 cups shredded cabbage
• Sesame seeds for garnish
• Sriracha (or favorite hot sauce), to taste

INSTRUCTIONS

1. Whisk together tamari, hoisin, chili garlic sauce, vinegar, maple syrup, and one tablespoon of water and set aside.
2. Bring a pot of water to a boil and cook noodles according to package directions. Drain and set aside.
3. Heat avocado oil in a large skillet over medium heat. Crumble tofu into the pan and cook until beginning to brown. Add about two tablespoons of the sauce over the tofu and cook until browned and a bit crispy. Remove from pan and set aside.
4. Add sesame oil to the same pan and return to medium heat. Add garlic, ginger, white parts of the green onions, and the sweet onion and saute for about two minutes or until slightly softened.
5. Add bell pepper, carrot, and cabbage, and saute for a few more minutes or until the cabbage has wilted.
6. Add drained noodles, tofu, and remaining sauce to the pan and toss until sauce is absorbed and everything is heated through.
7. Serve topped with chopped green onions, sesame seeds, and your favorite hot sauce.

SERVES: 4