Tofu and Vegetable Rice Noodle Stir Fry

I love having a night where we take a break from meat and focus on vegetables and whole grains. And the added bonus of this dish is the crispy tofu to really make this a complete meal. This stir fry has mostly Thai flavors with tangy lime, crispy peanuts and fragrant cilantro to finish it off. You can make this dish Gluten Free just be sure the soy sauce you use has no wheat.

• (2) 7 oz packages of Black or Brown Rice Noodles

• 14 oz package of firm tofu cut into 1" cubes

• 3 garlic cloves sliced

• 1 tbsp ginger minced

• 3 scallions chopped with the whites and greens separated

• 1 tbsp extra virgin olive oil

• 8 oz mixed mushrooms roughly chopped or torn

• 1 cup shredded carrots and or broccoli slaw

• 4 leaves of tuscan kale, large steps removed, leaves cut into bite size pieces

• 1/2 cup peanuts

• 1 lime

• 2 tbsp cilantro leaves for serving

Sauce

• 1/4 cup soy sauce

• 3 tbsp brown sugar

• 1/4 cup water

• 3 tablespoons rice wine vinegar

• 1 tbsp Sweet Chili Ginger Sauce or Sriracha

1. Cook noodles according to package directions, do not overcook. Strain and run under water to break up any clumps. Rice noodles tend to stick together!

2. Meanwhile heat a large non-stick skillet to medium heat and add about half of the olive oil. Sauté tofu until it gets crispy, this may take about 10 minutes. Before you remove it add a splash of the sauce and make sure the tofu gets coated. Cook for 1 minute and remove tofu to a plate.

3. Add the remaining olive oil, turn the heat to low and add garlic, ginger and scallion whites. Cook for 1-2 minutes until fragrant and very lightly brown.

4. Add the vegetables- mushrooms, kale, carrots/broccoli and using tongs get all of the veggies mixed around and start to cook down. After about 2 minutes add about 3 tbsp of the sauce. Cook until the kale just starts to wilt but is still bright green. Add back in the noodles and tofu, half of the peanuts, a few more tbsp of the sauce and toss carefully so you don't break the noodles.

5. Remove from heat, squeeze half the lime, add remaining peanuts, scallion greens and cilantro. Serve with additional lime wedges and a little sriracha for extra heat!