Szechuan Tofu Stir Fry

INGREDIENTS & PREP

*** BEGIN INGREDIENTS & PREP***

1 box Veggiecraft Farms Cauliflower Spaghetti

2 tbsp vegetable oil

10 oz. tofu cubed

1/3 cup honey

3 tbsp soy sauce

2 tbsp chili garlic sauce

2 tbsp rice vinegar

1 tsp kosher salt

1 tsp grated ginger

2 cloves garlic, minced

1/2 cup snow peas

1 large red bell pepper, thinly sliced

1 cup carrots, shredded

3 scallions, thinly sliced

*** END INGREDIENTS & PREP***

1

In a large pot, bring 4-6 quarts of water to a rolling boil. Add 1 tbsp of salt to boiling water (optional).
2

Add Veggiecraft Farms spaghetti, cook uncovered for 7-8 minutes (cook to desired tenderness, but DO NOT OVERCOOK), and stir occasionally.
3

Strain spaghetti in colander and continue with the remaining recipe steps.

4

Cook tofu with vegetable oil in a skillet over medium heat until browned.

5

While the tofu cooks, combine honey, soy sauce, chili garlic sauce, rice vinegar, and kosher salt in a bowl. Whisk until even.

6

Pour cooked tofu into sauce mixture. Mix and set aside as flavors develop.

7

In a skillet, fry grated ginger and garlic in peanut oil over medium heat for 30 seconds.

8

Add snow peas, bell pepper, carrots, scallions, cooked spaghetti noodles, and the marinated tofu to skillet. Stir fry over medium heat to taste.

9

Tag @veggiecraftfarms and use #VeggieRevolution to hashtag your photos on Instagram!