BAM! It's Compassionate Cooking Sundays!
Credit: Todd Friedman/@arthursacres/@vegan_4_the_animals
Ingredients
1 package of Yaki-Soba noodles (we get the ones that are refrigerated)
Small bowl of:
Shredded red cabbage
Broccoli florets
Shitake or portobello mushrooms
Chopped or shredded carrots
Bean sprouts
Baby bok choy
Chopped white or yellow onions
Snap peas
Seared or panko fried tofu with nutritional yeast
Roasted garlic clove (To your liking. Todd likes a lot of garlic and probably uses a whole head of garlic)
Fresh ginger
2 - 3 Tablespoons of Sky Valley Thai peanut sauce
2 - 3 Tablespoons of red wine vinegar
2 - 3 Tablespoons of soy sauce
Huy Fong Chili Garlic Sauce Sriracha if you like it hot!
Instructions
Prep: Before cooking, roast the garlic and sear or coat the tofu with panko bread crumbs and nutritional yeast and air fry. Put the vegetables in small bowls.
Heat the wok/pan and spray/pour avocado oil.
First put the chopped onions in the pan to cook for about five minutes. Then add in the remaining vegetables and tofu. Add in the roasted garlic and fresh ginger after the vegetables have cooked a while. Finally add in the soba noodles.
As you are cooking, occasionally spray with avocado oil and pour in the peanut sauce, red wine vinegar, and soy sauce to your liking.
Stir fry away!
Special Notes
You can mix up the vegetables to suit your fancy! The beauty of a stir fry is you can customize it to your taste buds.
We try to buy organic vegetables whenever possible.
Compassionate Fun Fact!
Speaking of stirfry....Joaquin loves to stir the pot during summer snack time, but in the winter, he is all cuddles!
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