Categories: Vegan-Main Dish

Ingredients

• 1 (8 to 12 oz) package dried thin rice noodles
• 2 tbsp vegetable oil
• 1 16 oz extra firm water packed tofu, drained
• and cubed
• Dash onion and garlic powder
• Vegetable broth powder
• 1 cup vegetable broth
• 2 cups chopped bok choy
• 1 cup sliced carrots
• 1/2 cup red pepper, diced
• 1 cup snow peas, stemmed
• 1 sm onion or bunch green onion, chopped
• 3 cloves garlic, minced
• 1/4 cup plus Braggs Liquid Aminos

Directions

1. Place the rice noodles in a large bowl and cover with hot water. When soft, drain and set aside. Cook cubed tofu in 1 tbsp oil in a large skillet. Add onion and garlic powder and vegetable broth powder to season. Add 2 tbsp Braggs Liquid Aminos. Cook until tofu is browned. Set tofu aside. Saute onion, garlic, and carrots in 1 tbsp oil in the same skillet for 3 minutes. Add the rest of the vegetables, 2 tbsp Braggs Aminos and some broth, if needed. Cook until vegetables are “al dente.” Set vegetables aside with the tofu, leaving the liquid in the skillet. Cook rice noodles in the skillet with the liquid from the vegetables. Add broth and more Braggs Liquid Aminos as needed, until noodles are soft and absorb the liquid. Stip in the tofu and vegetables.

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