Stir Fry Tofu

500gm Firm Tofu, cubed

1/4 cup Bragg's Liquid Amino's (or soy sauce or 1 TBS miso disolved in hot water)

1 clove garlic, crushed

1 tsp honey

375gm Flat Rice Noodles

1TBS olive oil

1/2 TBS sesame oil

1 brown onion, sliced

1 red capsicum, thinly sliced

1 bunch of thin aspargus, cut into ~5 cm lenghths (if using fatter stems slice into 1cm rounds)

2 pak choy, cut in 1cm slices including leaves

1/8 cabbage sliced

1 tsp salt

1/2 cup roasted peanuts

Marinate the tofu with the Bragg's liquid amino's, garlic and honey for at least half an hour.

Cook rice noodles according to the packet directions, and drain.  I then cut them with scissors so they are about 5 cm long.

Heat half of the oil in a wok or heavy based pan and cook tofu until golden.  Reserve the marinade to add to the vegetables later.  Remove from the wok and set aside.

Add the remaining oil to the wok and start by stir frying the onion until it starts to go transparent, then add the capsicum, asparagus, pak choy and cabbage and stir fry until tender.  Now add the noodles and the reserved marinade and salt, toss gently to heat noodles and combine marinade.  Finally add the tofu, toss through until heated.  Serve immediately garnished with peanuts.

Mexican Style Kidney Beans

1 TBS olive oil
1 onion, chopped
1 green capsicum, chopped
1 red capsicum, chopped
1 clove garlic, crushed
500 gm tomato and basil pasta sauce
1 cup frozen corn (or 310 gm can drained)
1 cup cooked red kidney beans ( or 420 gm can drained)
200 gm firm tofu, cubed
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp sweet paprika
1/8 tsp cayenne pepper

Heat oil and fry onion and capsicums until tender.  Add the rest of the ingredients and simmer for 5 minutes.  Serve over rice or rice pasta.