Vegan Thai Stir-Fry Soba Noodles With Garlic-Fried Tofu

Ingredients

• 4 ounces uncooked brown rice pad thai noodles, or rice noodles of your choice
• 1/3 cup Bragg’s Liquid Aminos or Tamari
• 3 cloves of garlic, grated
• 2 tablespoons agave nectar or maple syrup
• 1 tablespoon Sambal Oelek
• 1 tablespoon ginger, grated
• A few dashes of sesame oil (optional)
• 1/4 red bell pepper, sliced into thin strips
• 1/4 onion, sliced into thin half moons
• 6 ounces firm tofu, broken up into bite-sized chunks.
• 5 to 6 fresh basil leaves (Do not use dried!) plus more for garnish

Instructions

1. To a pot of boiling water, add your rice noodles. Cook according to package directions. Drain, rinse, and then set aside while you prepare the other ingredients
2. To a cup or small bowl add the Bragg’s, agave, Sambal, garlic, ginger, and sesame oil. Stir to combine, and then set aside.
3. Prepare your onions and bell pepper by cutting them into strips of about the same thickness and length. Drain your tofu, and then break it up into bite-sized pieces.
4. To a non-stick pan on medium to medium-high heat, add your tofu. If you do not have a non-stick pan, you might want to add a bit of oil. Allow the tofu to cook, turning occasionally, until it is brown on all sides. This should take about 5 to 7 minutes. Add the onions, and allow to cook for about 4 more minutes. Add the bell pepper, and allow to cook for another 2 or 3 minutes.
5. Turn up the heat up to medium-high, and add your rinsed and drained noodles. Pour the sauce over the noodles, and continue to cook on medium-high until the sauce has been absorbed by the noodles. If you trust your non-stick pan, allow your noodles to brown slightly.
6. Tear up your basil leaves and toss then in with the noodles.
7. Serve hot with a few torn leaves of basil.