| 14 | 35 | 631 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 4 |
| 3 tbsp | Honey, raw (for sauce) |
| 5 tbsp | Lime juice (fresh) (for sauce) |
| 1 tbsp | Tomato paste, canned (for sauce) |
| 3 tbsp | Tamari, gluten free, reduced sodium (for sauce) |
| 1 tbsp | Miso paste (for sauce) |
| 454 gm | Rice noodles, dry |
| 2 clove(s) | Garlic (minced) |
| 2 tsp minced | Ginger root (or grated) |
| 1 head | Broccoli, raw (chopped in florets) |
| 3 medium | Carrots (sliced in matchsticks) |
| 1 cup, shredded | Napa cabbage, raw |
| 1 tbsp | Coconut oil (for sauteeing) |
| 1 pinch | Sea salt, fine (to taste; for filling) |
| 1 block (12oz) | Tofu, regular, extra firm (Make sure it is organic or otherwise you will be eating GMO tofu which usually irritates the gut. ) |
1. Saute the garlic and ginger for 30 seconds in coconut oil in a large saute pan.
2. Add in the broccoli, carrots and nappa cabbage and saute for 5 to 10 minutes, until the veggies are lightly cooked.
3. Meanwhile, prepare the rice noodles according to the instructions on the box.
4. Remove veggies from the pan and set aside.
5. Saute the tofu at this point with some coconut oil in the pan until it is lightly browned.
6. Whisk together the ingredients for the sauce, except for the miso.
7. Add the sauce to the pan and saute with the cooked rice noodles for a few minutes, so that they absorb all of the liquid and are very flavourful.
8. Then you can add the cooked veggies and tofu back into the pan, tossing together with the noodles. Mix in the miso at this point. Try not to heat the miso too much as the heat destroys the healthy bacteria found in miso.
9. Divide into 4 servings and top with fresh cilantro, chopped peanuts, and lime wedges.
Toppings: organic peanuts (crushed or chopped finely), large handful fresh cilantro leaves (chopped), lime (cut into wedges).
Replacement options:
Use cashews instead of peanuts
Use coconut aminos instead of tamari (for non-soy eaters)
Use chicken, chicken or chickpeas (for non-soy eaters)
Use kelp noodles instead of rice noodles (for non-grain eaters)
This recipe was adapted for you by Paula Yolles, a FoodTastic Health Digestive Wellness Expert
| Fruit | 0.1 |
| Grain | 5.7 |
| Meat Alternative | 0.6 |
| Vegetables | 1.9 |
