Ingredients

The following ingredients have 4 Servings
  • ¼ cup soy sauce (low sodium, or tamari)
  • 2 tablespoons honey
  • 1 cup firm tofu (diced, (7 ounces))
  • 8 ounces sweet potato starch noodles (Assi brand)
  • 4 ounces spinach (fresh)
  • 1 tablespoon vegetable oil
  • 1 cup yellow onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 6 shiitake mushrooms (stems removed and thinly sliced)
  • ½ cup carrots (shredded)
  • 2 scallion stalks (cut into 1-inch pieces)
  • 1 ½ teaspoons sesame oil
  • 1 teaspoon sesame seeds

Instruction

  • In a medium-sized bowl whisk together soy sauce and honey. Add tofu, gently stir to coat and allow to marinate while you prepare other ingredients.
  • Bring a large pot of water to boil, enough to fit the noodles. Cook the noodles for 5 minutes. Do not discard water. You will use it to blanch the spinach.
  • Use tongs to transfer the noodles to a colander and rinse under cool running water.
  • Cut the noodles into 6-inch long pieces with kitcen shears. Set aside.
  • Blanch spinach in the same pot of water that you cooked the noodles, about 1 minute until wilted. Drain and rinse under cold running water.
  • Form spinach into a ball and squeeze out any excess water. Use a knife to cut the spinach ball in half. Set aside.
  • Heat a large saute pan over medium-high heat. Add 1 tablespoon of oil and allow it to heat up. Add onion, garlic, mushrooms, and carrots, saute for 2 minutes.
  • Add scallion and saute 1 minute.
  • Add tofu and cook 1 minute to warm, do not discard the sauce.
  • Turn heat to low and add noodles, spinach, sesame oil, and sauce. Gently stir to combine until noodles are coated. Serve topped with sesame seeds.