7 ounces Napa Cabbage, shredded
2 carrots, cut into matchsticks
1/2 red bell pepper, thinly sliced
1 cup pea pods, chopped
1 1/2 cup broccoli, chopped
1/2 teaspoon chili paste
4 oz extra firm tofu, pressed and cut into 1/4 inch cubes
2 teaspoons tamari
1 teaspoon rice vinegar
8 ounces whole wheat pasta
2 teaspoons minced ginger root
1 clove garlic, minced
1 tablespoon tamari
1/2 teaspoon sesame oil (or to taste)
Combine cabbage, carrots, pepper, pea pods, broccoli, and chili paste and set aside.
Combine tofu with 2 teaspoons tamari and 1 teaspoon rice vinegar. Heat a non-stick wok (spray with oil still) add tofu mixture and cook (flipping tofu occasionally) until lightly browned on all sides. Remove from wok.
Cook pasta according to package directions.
Spray the wok again, add the ginger and garlic, the cabbage mixture, and the remaining tablespoon of tamari. Stir fry 3-4 minutes. Add a few teaspoons water if needed. Add the drained pasta and tofu to the wok. Drizzle with sesame oil. Gently fold all ingredients together. Serve additional chili sauce and sesame oil on the side.