Vegetable Stir-Fry with Tofu + Shirataki Noodles

INGREDIENTS

Air-fried/roasted tofu or protein of your choice

1 package shirataki noodle, prepared according to instructions

1.5 tablespoons avocado oil

1/2 yellow onion, halved and thinly sliced

1/4 small cabbage (green, napa, and/or purple), thinly sliced

1 carrot, cut in half crosswise and then julienned

1 small zucchini, cut in half crosswise and then julienned

5-8 oz mixed mushrooms (shiitake, trumpet, maitake, brown beech), sliced

1-2 cloves of garlic, finely chopped

Small knob of ginger, peeled and finely chopped

2 scallions, thinly sliced

2 tablespoons soy sauce

2 tablespoons coconut aminos

2 teaspoons toasted sesame oil

1 tablespoon unseasoned rice wine vinegar

Squeeze of sriracha

Zhong sauce to taste

Cilantro to taste, chopped

Lime

METHOD

1. Heat up a large pan. Add 1.5 tablespoons of avocado oil. Then, add the sliced onion and sauté for about 5 minutes or until onion has softened and is translucent. Toss in the cabbage, carrot, zucchini, and mushrooms and sauté until vegetables are almost cooked through.

2. While the vegetables are cooking, prepare the sauce. In a bowl, combine garlic, ginger, soy sauce, coconut aminos, sesame oil, rice vinegar, sriracha and/or zhong sauce. Whisk well. Taste and adjust for seasoning.

3. Add the noodles, sauce, and cilantro and mix well. Taste and adjust for seasoning. Top with tofu or protein of your choice and a squeeze of lime. Enjoy!