Rice Noodle Stir Fry With Tofu

Rice Noodle Stir Fry With Tofu

1 package firm tofu

1/3 cup Braggs liquid aminos
1/4 cup rice vinegar

2-3 Tablespoons Agave

1-2 Teaspoons freshly minced ginger

3 cloves garlic crushed and minced

1 yellow onion, diced

1 zucchini cubed

3 carrots thinly sliced in strips

1 bunch broccoli

1-2 cups green cabbage

1 large package rice noodles

3-4 fresh scallions thinly sliced

Cube the tofu. In a large gallon bag combine the cubed tofu, Braggs liquid aminos, rice vinegar, agave, ginger, and garlic. Let marinade for at least 1 hour.
Bring a large pot of water to a boil and add the rice noodles for about 5-6 minutes.

Rinse with cold water. Set aside.

While the noodles are boiling, add the tofu to a large wok or skillet along with the marinade and let simmer for 5 minutes. Add the veggies all at once on top. Let steam for another 5-10 minutes medium low until veggies are tender.

Combine the veggies and rice noodles and serve!

Serves 6.