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)


  1. 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.
  2. 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.
  3. Add tofu, snow peas and mushroom, stir fry and add spinach.
  4. Meanwhile, cook rice noodles for about 3 minutes, drain and add to stir fry.
  5. 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.