Wok-Stirred Noodles

1 Bake the tofu as directed below cut into cubes and set aside. Soak the fresh noodles in warm water to separate. Combine the soy sauce, 1/4 cup vegetable broth, Worcestershire sauce, ketchup, and mirin in a small bowl and set aside.

2 Place the remaining 1/4 cup vegetable broth in a large saute pan. Add the ginger and mix well into the broth. Add the cabbage, mushrooms, carrots, bell pepper, and green onions. Cook and stir for about 5 minutes, until vegetables are quite soft. Stir in the pea shoots.

3 Drain the noodles, and add them to the vegetable mixture along with the tofu and the sauce mixture. Cook and stir gently for about another 5 minutes to allow flavors to combine.

Hint: O’Hana House makes a variety of fresh organic noodles available in the refrigerated section of many markets. If you can’t find fresh noodles (made without eggs) then use dried noodles and cook before using in this recipe. You will need about 6 ounces of dried Chinese-style noodles. Buckwheat soba noodles may also be used in this recipe.

4 Baked Tofu: 20 ounces extra firm tofu 1/4 cup soy sauce 1/8 cup rice vinegar 1 teaspoon agave nectar

5 Drain tofu and slice into 1/4 inch pieces. Place in a large flat baking dish. Combine the remaining ingredients and pour over the tofu slices. Allow to marinate for at least 10 minutes and up to 1 hour. (Or place in the refrigerator and marinate overnight.)

6 Preheat oven to 375 degrees.

7 Remove from marinade and place on a non-stick baking sheet. Bake for 25-30 minutes, turning once halfway through the baking time. It should be brown and crispy on the outside. Remove from oven and cool. Slice into strips or cubes for use in recipes calling for baked tofu.

Hints: This tastes much better (and is less expensive and healthier) than the baked tofu found in packages in many markets and natural food stores. Other seasonings may be added as desired, such as garlic, ginger, balsamic vinegar, or rosemary to change the flavor of the tofu. It’s also delicious just marinated in plain soy sauce. The marinade may be saved in a covered jar in the refrigerator for later use. It will keep for several days. The tofu may also be cubed before baking with slightly crispier results.