Ingredients

The following ingredients have 6 Servings
  • 8 oz rice noodles
  • 16 oz extra firm tofu
  • 1/2 white onion
  • 1/2 red bell pepper
  • 1/2 cup shredded carrot
  • 1/2 cup chopped baby bok choy
  • 1 tsp minced garlic
  • 1/2 cup sliced green onions
  • 1/2 cup mung bean sprouts
  • Optional - crushed peanuts, cashews, cilantro for garnish
  • 5 dates
  • 1/2 cup water
  • 4 Tbs low-sodium soy sauce (tamari for GF)
  • 2 Tbs rice vinegar
  • 2 Tbs lime juice
  • 2 Tbs vegan Worchestershire
  • 1-2 tsp sriracha

Instruction

  • Soak noodles in warm water for 30 min
  • Press and cut tofu into 1-inch cubes
  • Bake or air fry tofu for 15 min @375° F, set aside
  • Remove pits from dates and add to blender
  • Blend all sauce ingredients until smooth 
  • Toss baked tofu with sauce to marinate until needed
  • Chop all veggies and prepare pan or wok
  • Using a little water or veg broth, heat up pan and add onion
  • Add peppers, carrots, and bok choy and stir fry until just softened
  • Add garlic and stir for 30 seconds
  • Add sauce and tofu - mix well and cook for an additional 1-2 min
  • Drain noodles and add to pan - mix well
  • Add green onions and bean sprouts and stir
  • Cook 1-2 min until veggies and noodles are done
  • Garnish with crushed peanuts, more green onions, cilantro, and/or sriracha