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PREP TIME

10

MINUTES
COOK TIME

10

MINUTES
SERVES

4

SERVINGS

Ingredients:

  • 1 box Veggiecraft spaghetti noodles
  • 2 Tbsp. Vegetable oil 
  • 10 oz Tofu (cubed)
  • ⅓ cup Honey
  • 3 Tbsp. Soy sauce
  • 2 Tbsp. Chili garlic sauce 
  • 2 Tbsp. Rice vinegar 
  • 1 pinch Kosher salt 
  • 1 tsp. Ginger (grated) 
  • 2 cloves minced garlic 
  • ½ cup Snow peas 
  • 1 large Red bell pepper (thinly sliced)
  • 1 cup Carrots (shredded)
  • 3 Scallions (thinly sliced)

Preparation:

  • Cook tofu with vegetable oil in a skillet over medium heat until browned. 
  • While the tofu cooks, combine honey, soy sauce, chili garlic sauce, rice vinegar, and kosher salt in a bowl. Whisk until even.
  • Pour cooked tofu into sauce mixture. Mix and set aside as flavors develop.
  • In a skillet, fry grated ginger and garlic in peanut oil over medium heat for 30 seconds.
  • Add snow peas, bell pepper, carrots, scallions, cooked spaghetti noodles, and the marinated tofu to skillet. Stir fry over medium heat to taste.
  • Tag @veggiecraftfarms and use #VeggieRevolution to hashtag your photos on Instagram!

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