- 2 tablespoons Braggs
- 1 teaspoon corn starch
- 1 tablespoon brown sugar
- 1 tablespoon hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon chili and garlic sauce
- 1 tablespoon canola oil
- 1/2 package MorningStar Farms Chik'n Strips
- 2/3 package firm tofu, pressed, then cubed
- 2 tablespoons ginger, grated
- 2 large cloves garlic, minced
- 6 ounces snow peas, trimmed and cut in half
- 1 small onion, sliced
- 2 green onions, thinly sliced
- Rice sticks
Put water on to boil for the noodles.
Combine the Braggs, corn starch, brown sugar, hoisin sauce, rice vinegar, and chili and garlic paste in a small bowl. Whisk until smooth. (Remember you may want to double this part of the recipe)
Heat oil a large skillet over medium heat. Add the pressed tofu (I tossed mine in a little corn starch) and cook til a nice brown color on the outside.
Add the chik'n strips and cook for about 3-4 more minutes.
Remove tofu and chik'n mixture to a bowl and add the snow peas and sliced onion, and continue to stir fry until the vegetables are slightly tender.
Add the tofu/chik'n mixture, garlic and ginger to the skillet and cook for a few minutes.
Check to see how long your noodles/sticks need to cook and add to the boiling water at the appropriate time so that the stir-fry and noodles are ready at the same time. Add the sauce to the skillet and continue to cook for a minute or two, until slightly thickened.
Drain the rice sticks.
Serve stir-fry over rice sticks and garnish with the sliced green onions. Pour a glass of wine and enjoy.