Crispy Tofu, Pea Pod & Noodle Salad

Ingredients

• 14 oz of firm water-packed tofu, drained, cut into cubes
• 3 oz sugar snap pea pods
• 1 cup shredded red cabbage
• 1 cup red bell pepper, sliced
• 4 cloves garlic
• 1/2 cup cilantro leaves
• 1/2 cup green onions sliced
• 2 tsp. gingers, grated
• 1 tbsp. apple cider vinegar
• 4 cup soy sauce, low-sodium
• 3 tsp. chili paste
• 1/4 cup ketchup
• 6 oz Lo Mein noodle

Directions

1. Cook noodles according to package instructions. Drain.
2. In a bowl, combine soy sauce, chili paste, ketchup and vinegar.
3. On high heat, add oil and stir-fry the bell peppers, garlic and ginger until crisp.
4. Add pea pods and cook for about a minute.
5. Add cooked noodles and sauce.
6. Stir and cook for 2 minutes.
7. Arrange noodles in large serving bowl.
8. Add red cabbage, green onions, and cilantro.
9. Serve.

Note: Any salad dressing of choice can be used, with proteins such as baked chicken, marinated beef, fish, or fried or boiled eggs added.