1 12oz box of extra firm tofu
½ box gluten-free stir-fry rice noodles (prepare according to directions on box)
4 - 5 tbsp. Szechuan spicy stir-fry sauce (or your favorite stir-fry sauce)
1 small yellow squash chopped
1 small Italian squash chopped
3 stalks celery chopped
1 red bell pepper chopped
Make sure water has been properly removed from tofu. This can be done by wrapping tofu in white paper towels and placing a heavy pan on top for 15 minutes. Heat wok or skillet on medium to medium high with few drops of vegetable oil. Cut tofu into desired size and coat with sugar (optional – sugar will give your tofu a browned color and make it crispy) salt and pepper to taste. Brown tofu well, about 10 to 15 minutes. Remove tofu from pan and set aside. In same pan heat a tbsp of vegetable oil. Add veggies and cook down to desired crispness. Add tofu and spicy stir-fry sauce and toss until veggies and tofu are well coated. Serve over rice noodles. Serves 2 large portions or 4 small portions.