ASIAN STIR-FRY NOODLES WITH BAKED TOFU

Asian inspired dishes are one of my go-to's here. For a few reasons, other than the obvious, it's delicious! It's also easy to veganize, it's quick, and I usually have all I need on hand to throw something together that my family will enjoy and I can feel good about feeding it to them because it's healthy! Who doesn't was to slurp saucy noodles. I use The Sauce on so many things, so I make it and keep it in the fridge to put on rice, veggies, dip sushi, pot stickers, spring/summer rolls, the list goes on and on...

Baked Tofu tossed in The Sauce and Stir-fried Rice

Most of the time any stir-fry I make starts with water sautéing, a large onion, mushrooms, shredded carrots, towards the end of the sautéing I'll grate a few cloves of garlic and a "knob" of ginger into the pan after the other veggies are soft. I'll add some of The Sauce (recipe below) to really amp up the flavor of the veggies, letting it soak up some of the delicious sauce. Add some steamed broccoli then your noodle of choice. I used spaghetti, because I always have spaghetti, most people can find it and I'm a rebel, I think pasta is a fine alternative to asian noodles! But, these Ramen noodles would be amazing too!  You can use the veggies you like, any noodles you like, anything goes, just get in the kitchen a make it! Toss everything together and let The Sauce heat up and coat the noodles and veggies. I added some Baked Tofu, if you don't like tofu (I was you, make this tofu and you'll change your mind, I promise), or don't have any just leave it out. Sprinkle with sesame seeds and ENJOY!!

The Sauce:
1 Tablespoon Almond butter (You can add more, any nut or seed butter should work, it's optional so if you want a lower fat version leave it out)
1/4 cup Soy Sauce (Tamari, Liquid Amino's etc.)
1/4 cup Water
1 Tablespoon Maple Syrup
1-2 teaspoons Garlic powder
1-2 teaspoons Onion powder
1-2 teaspoons Ginger powder
1-2 teaspoons Mushroom broth seasoning (again optional, but it's so good, look for it at an Asian market it will be cheaper)
1-2 teaspoons Korean Red pepper flake (use your favorite red pepper spice, sometimes we add one of these instead Sriracha, Sambal Oelek, Sweet Chili sauce, I promise add what you like it will be awesome)
2 drops of liquid smoke (I use Hickory)
2 Tablespoons Corn Starch, ONLY add this when you are are cooking it. DO NOT add this if you are just making it to top or dip things in, the Corn Starch won't taste good uncooked, haha.

Here's the recipe video. I recommend watching it to see the steps, Much Love Always ~ Des!

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