Tasty Veggie Stir-fry

Ingredients

1 pkg soba noodles

1 pkg firm sprouted tofu, pressed 30 minutes, cubed

1 Tbs ghee (clarified butter)

1 head napa cabbage, chopped

6 green-topped carrots, sliced

4 green onions, sliced

2 cups snow peas

Sauce

4 Tbs shoyu (soy sauce)

4 Tbs rice vinegar

2 Tbs maple syrup

1 Tbs sesame oil

1 thai chili, minced

1/2 tsp sea salt

1/2 tsp freshly cracked pepper

Garnish

1 cup salted/roasted peanuts, chopped

1 cup cilantro, chopped

Directions

1. Saute the pressed tofu in a nonstick pan in the ghee on medium heat until golden, about 10 minutes.

2. Add the cabbage, saute until slightly wilted, then add carrots and green onions, and continue sauting until tender.

3. Meanwhile bring a large pot of water to a boil and cook the soba noodles according to package directions, about 4-6 minutes.

4. Whisk all sauce ingredients together, pour over veggies, and continue to saute for 2-3 minutes, add the snow peas the last minute (don't overcook-keep bright green).

5. Garnish with peanuts and cilanto

I was very happy with how this stir-fry turned out. It was delicious! All the veggies made the dish look appealing and colorful, which also made you feel healthy. I love the flavor of this sauce combo. I got the basic idea for the sauce from a recipe in Vegetarian Times a while back and I just tweak it every now and then. The peanuts were a nice touch, with the salty crunch.