INGREDIENTS
1 package firm tofu, pressed and cut into 1/2” cubes
1 bunch of scallions, sliced, green and white separated
5 cloves of garlic, sliced
2 tb minced ginger
2 tb Madras curry powder
1 red bell julienne
3 cups zucchini spaghetti
1/4 pound soaked rice noodles
2 cups watercress or spinach
3 tb Braggs amino acid
Juice of 1 lime
Toasted sesame seeds
Grape seed oil or canola to cook
Kosher salt and fresh ground black pepper to taste
INSTRUCTIONS
STEP 1
Pre-heat a wok on high, add a touch of oil then scallion whites, sauté for 1 minute then add garlic, ginger, curry powder and some salt and pepper, stir to toast for about 1 minute
STEP 2
Add the bell pepper, stir fry until soft, about 2-3 minutes.
STEP 3
Add tofu cubes, toss to coat. Then add zucchini and watercress.
STEP 4
Once this cooks down add noodles, Braggs amino acid, and salt and pepper taste.
