Ingredients

1 cup GMO-free Firm Tofu, cut in small cubes
cup mushrooms, finely sliced
1 red pepper, chopped in thin stripes
cup frozen peas
cup frozen corn
1garlic clove
medium onion, cut in thin rings
1 tbsp olive oil
1 scallion, finely chopped
1 cup rice noodles
3 tbsp soy sauce

High in proteins and low in fats, also a good source of Calcium, Selenium and Vitamin E, tofu has fantastic health benefits lowers the bad cholesterol, alleviates symptoms associated with menopause and, according to some studies, it might prevent colon cancer. Always search for GMO-free tofu and eat it with moderation, because, like all soy concentrated products, it contains high levels of phytoestrogen, which may change your hormonal balance.

This easy-made Asian dish is a delicious way to add fresh vegetables and tofu to your diet.

Method

Boil the rice noodles in a pot with plenty of water for 10 minutes, or until they soften, but are still firm enough, just like al dente pasta a mushy texture is not what you would expect from this fresh ingredients dish. Remove from the water and set aside in a bowl. Heat the oil into a wok or a large frying pan over high heat and add the crushed garlic, the onion, tofu and mushrooms. Stir frequently for 5 minutes until the mushrooms are cooked. Add the red pepper and stir-fry for one more minute. The veggies should be crunchy, not soft, in order to save most of their nutrients. Add corn and peas, stir again for 2 minutes until cooked, then add the noodles and the soy sauce. Stir well so the sauce incorporates, distribute the stir-fry on the plates, garnish with scallions and serve right away.