This recipe was inspired by my friend Elizabeth and a recipe in the Everyday Happy Herbivore cookbook. It was really really good. My husband said it was the best thing he’s had in a while.
- 1 package tofu (14 – 16 oz), pressed and cut in 1/2″ cubes*** See Chef’s Note at end
- olive oil for sauteing
- 7 oz stir fry rice noodles
- 1/2 cup veggie broth
- 5 garlic cloves, minced
- 1/4 tsp red pepper flakes (or to taste)
- 1/4 cup reduced sodium tamari (less if you want less sodium)
- 1/4 cup rice vinegar or apple cider vinegar
- 2 Tbsp sweet red chili sauce (I did find this at our local Vitamin Cottage under the Thai Kitchen brand!)
- 1 Tbsp minced ginger
- 1 bunch green onions, chopped – keep white/light green parts separate from dark green parts
- 1 red pepper, sliced thinly
- 4 oz chopped white mushroooms
- 2 baby bok choys (about 14 oz), chopped
- 2 mangoes, cubed (tips on cutting mango)
Saute tofu in olive oil until browned and crisped up a bit.
Prepared noodles according to package instructions. If done before rest, rinse under cool water when done.
Combine all sauce ingredients (in blue) in a measuring cup or bowl. Pour into a saute pan and add white/light green green onions, red pepper, mushroooms, and bok choy. Put a lid on and cook about 5 minutes or until everything is to your desired tenderness. Toss with rice noodles (reheating if necessary) and mangoes. Serve with the green parts of the green onions on top.
Chef’s Note: I tried subbing about 12 oz of shelled edamame for the tofu and it was fantastic!!