Stir fry the tofu and keep aside. Preheat the wok or skillet over high heat.
Add the oil, onion and spices, cooking until onions soften (2 to 3 minutes). Add mushrooms, tofu and celery cooking for another 2 to 3 minutes. Add the cabbage and pepper julienne and cook covered for 3 to 4 minutes, stirring twice.
Add noodles, sprouts and soy sauce. Toss with tofu dices and then add almonds before serving.
8. Tofu Salad
Ingredients
1 tablespoon sweet chili sauce
1/2 teaspoon grated fresh ginger root
2 cloves garlic, crushed
1 tablespoon dark soy sauce
1 tsp sesame oil
1/2 (16 ounce) package extra-firm tofu, drained and diced
2 small carrots, grated
1 cup finely shredded red cabbage
Method
In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator. Toss carrots, cabbage with the tofu and marinade to serve.
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