Noodle recipes - Rainforest Stir-Fry

4 tbsp. olive oil
4 cups tofu, cubed
2 tomatoes, cut in wedges
2 red onions, peeled and cut in wedges
4 heads chopped baby bok choy
1 batch Spicy Mango Sauce
8 cups cooked soba noodles
1 orange, sliced
1 green jalapeño, sliced
4 cilantro sprigs

1. Heat 2 tablespoons of olive oil in a wok over high heat. Add 2 cups of the tofu cubes and let brown on
all sides. Do not disturb the tofu too much when it’s cooking or it will break up.
2. When the tofu is browned on all sides, add half of the tomato, onion and baby bok choy. Cook over
high heat until vegetables are slightly browned but still crunchy and the tomato is softened.
3. Add 8 ounces of Spicy Mango Sauce and 4 cups of cooked soba noodles to the vegetables. Toss gently
until heated through.
4. Garnish with sliced orange and jalapeño and a few sprigs of cilantro. Repeat for the next 2 servings.
Serves 4


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