Ingredients

The following ingredients have 2 Servings
  • ½ pound extra firm tofu
  • grapeseed oil
  • 1½ cups yellow onion, (thinly sliced)
  • 2 tablespoons garlic, (minced)
  • 1½ cup broccoli, (washed and dried, finely chopped )
  • 1¼ cup carrot peels, from about 2 large carrots ((see instruction no. 3))
  • 1¼ cup red bell pepper, (thinly sliced)
  • 1 cup loosely packed, fresh mint leaves, (washed and dried)
  • ⅓ cup orange juice ((preferably freshly squeezed))
  • 1 teaspoon chili paste
  • salt and pepper to taste

Instruction

  • Prep tofu. Keeping the tofu in one piece, pat it dry with paper towels. Then cut it into 2 smaller chunks (see image in post above.) Use a vegetable peeler to make super thin "noodles" out of the chunks. Set aside. (There will likely be pieces at the end that are too small to peel -- you can just cut that into thin slices.)
  • Cook onion and garlic. Coat the bottom of a large sauté pan with the oil. Add the onion and garlic and cook over medium-high, stirring often, until the onion is soft and becoming golden, about 10 minutes.
  • Prep carrots, add everything together and cook. Peel the carrots, and then continue to peel them until you have as many noodles/ribbons as possible. Then add the carrots and broccoli to the pan, and cook just until tender, about 6 minutes. Then gently stir in the pepper, mint leaves, and the tofu noodles. Some of the noodles will tear, and that's okay.
  • Add remaining ingredients. Add the orange juice and and chili paste. Mix gently and then season to taste with salt and pepper.