Servings: 4
Ingredients
- 8 oz Banza Chickpea Pasta
- 3 tbsp Sesame Oil, divided
- 16 oz extra-firm tofu
- 2 cup white mushrooms sliced
- 1 medium red pepper, julienned
- 1/2 cup celery chopped
- 1/4 cup coconut aminos
- 3 green onions, thinly sliced
- 1/2 cup bean sprouts
Instructions
- Cook pasta according to directions on the box. Rinse with cold water and drain again, then set aside.
- Cut the tofu into 1/2 inch cubes and blot dry with paper towel.
- In a large skillet, head 1 tbsp of oil on medium heat.
- Add pasta to pan and cook until it is slightly browned, then remove from pan.
- With the left over oil still in the pan, on medium-high heat, stir fry mushrooms, pepper, tofu, celery, and bean sprouts.
- Add the pasta and coconut aminos and allow it to heat through.
- Add green onions to the top and serve
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