members recipes

This is a different, fresh and refreshing take on a stir fry and is great served chilled or at room temperature

Ingredients
2 TB white vinegar
2 TB Braggs Liquid Aminos*
2 TB Water
1/2 tsp brown sugar
2 tsp vegetable oil
1/2 tespoon red pepper flakes
2 leeks slice (white and green parts)
7 ounces (199 grams) firm tofu cut into 1/2 inch cubes
1 lb gluten free spaghetti**
1 cup chopped tomatoes
2 TB minced mint
2 tsp dark sesame oil
*substitute low sodium soya sauce
**use thin oriental rice noodles for a more authenic dish

Method
Serves 4-6

Make pasta or rice noodles according to package directions. Drain well

Mix the vinegar, Braggs, water and sugar in a small bowl.
Heat vegetable oil in a hot wok. Add pepper flakes and leeks. Stir fry for 2-3 minutes until leeks begin to soften. Add tofu and stir fry for 1-2 minutes. Add noodles and vinegar/soya mixture. Add tomatoes, and half of the mint. Stir fry to heat through. Remove from heat and transfer to serving platter or indvidual bowls. Drizzle with sesame oil and the rest of the mint.