Glazed Tofu Ingredients
1/2 cup San-J Tamari
1/4 cup fresh ginger, diced
1/2 tsp hot chili sauce
1 pkg medium-firm or firm organic tofu
olive oil, to sprinkle
Green Bean Vermicelli Ingredients
240g mung bean vermicelli noodles
vegetable broth, enough to cook noodles
1 tbsp coconut oil
1 white onion, cut into thumbnail size pieces
24 shiitake mushrooms, quartered
1/4 cup egg whites
Read more about the health benefits of mushrooms
Directions
Cut tofu into rectangular patties. Heat pan on medium and add tofu (do not add oil). Brown tofu and flip after a few minutes. Sprinkle olive oil over each patty and brown each side again. Mix tamari, ginger and chili sauce and spoon over each side of tofu. Cook 2 minutes each side.
Cook noodles in vegetable broth according to package directions and strain. Cut noodles several times while in strainer. In the same pot used to cook the noodles, heat coconut oil and add onion and mushrooms. Stir often. Once onions are soft and mushrooms are brown, add noodles and mix well.
Shut off heat and add egg whites. Allow to soak for a minute then mix well. Serve tofu over noodles and enjoy!
