I call it ‘Asian Fusion’ because there’s nothing authentic or original about this dish. It’s just fresh, simple, and delicious and you can vary it so many ways.
- 1 large red onion diced
- 1-2 Tbs coconut or olive oil
- 3-4 cloves garlic thinly sliced
- 10-15 matchsticks of fresh ginger
- 1 head broccoli into florets
1-2 carrots cut into matchstick
- 1 yellow pepper cut into strips (for color and flavor)
- A couple handfuls of fresh snow peas
- 6 oz of Shiitake or Crimini mushrooms cut in quarters
- A few big handfuls of spinach
- Several splashes of Tamari (soy sauce) or Bragg Liquid Amino (a super healthy version of soy sauce)
- 1-2 Tbs toasted sesame oil
- 2 tsp coriander
- 1 package of firm or extra firm tofu cut into cubes (marinate first in a little soy sauce or Braggs for a few minutes)
- 1 box rice noodles
- Small handful of roasted salted cashews to sprinkle on top (optional)
- Hot sauce or fresh sliced chiles to taste (optional)
- Start boiling water for rice noodles in separate pot, per instructions on box. They don’t take long and it was my first time cooking rice noodles and I over-cooked them a little.
- Over medium heat, saute red onion in coconut or olive for 2 min with the coriander, then add ginger, garlic, carrot, broccoli florets in one more Tbs of oil.
- Add tofu, snow peas and mushroom, stir fry and add spinach.
- Meanwhile, cook rice noodles for about 3 minutes, drain and add to stir fry.
- Pour a few splashes of Tamari/Bragg Liquid Amino. Drizzle the toasted sesame oil and a few splashes of hot sauce to taste, a couple more pinches of coriander and stir all together.
Serve into bowl and add roasted salted cashews (optional), and that’s it!
Be Daring. Go vegan.