This is a super flavorful and healthy pasta dish. Naturally vegan, and easy to convert to gluten free! This was a huge hit with the family! Will be making it again and again.
1 package wholewheat noodles (or rice noodles, even wild or brown rice would work great)
1 ½ cups shitake mushrooms, sliced
1 cup snow peas, strings pulled and cut into thirds
1 carrot, julienned
1 package smoked or baked tofu, sliced finely
2 cloves garlic, sliced
Handful chopped cilantro
Olive oil spray
2 garlic cloves, crushed
1 tbsp ginger, grated
2 stalks lemongrass, pink parts finely chopped
1 tsp chili flakes
¼ cup dry sherry
2 cups water
¼ cup tamari
½ cup brown rice syrup
Cook Pasta according to package instructions
For the sauce, combine all ingredients in a saucepan and bring to a boil, once at a boil, reduce to simmer for ten minutes.
In a heated wok or skillet, quick spray with olive oil, add garlic for one minute. Add in carrots, shitake mushrooms, and snow peas, spray with olive oil and stir for a couple minutes. Add tofu and sauce, bring to a boil, turn down to simmer for 5 minutes toss in pasta and serve.