Spicy Cashew Nut Noodles

Ingredients

• Thai Kitchen brown rice stir-fry noodles (1/2 of package)

• 1/3 cup roasted unsalted cashews

• 1/3 of yellow onion, cut into thick strips

• 1/2 red bell pepper, cut into thick strips and then cut in half

• 1 medium whole carrot, cut into cubes

• 1/2 block of tofu, drained and pressed

• Cornstarch (optional)

• Olive Oil or any other cooking oil

• 1 tbsp sesame oil

• 1 tbsp soy sauce, tamari, or coconut aminos

• 1/2 tbsp honey or maple syrup

• 2 tsp garlic powder

• 2 tsp crushed red pepper flakes

• 1 tbsp hoisin sauce

• 1 tsp sriracha

Directions

1. Start by draining and pressing your tofu

2. While waiting for your tofu, prep your veggies and sauce. Cut your onion and red bell pepper into fajita-like strips and then cut those strips in half. Cut your carrots into cubes. In a small bowl, combine your sesame oil, soy sauce, honey, garlic powder, crushed red pepper flakes, hoisin sauce, and sriracha and mix together. Place on the side to come back to later.

3. Now that your tofu is pressed, cut into cubes and lightly coat in cornstarch. The cornstarch is optional, it just makes the tofu a little crispier.

4. Pan fry the tofu until it is crispy on all sides. Place in a bowl off to the side and we will come back to it later.

5. In the same pan, place a light drizzle of olive oil and start to cook your veggies. While the veggies are cooking, cook the Thai Kitchen brown rice noodles according to the package.

6. Once your veggies start to get softer, add in your sauce mixture to the pan. You can also add in your cashews.

7. Simmer the sauce for about 5 minutes and then add in your cooked tofu and noodles. Stir to combine and then serve!