Hot and Sour Shirataki Noodles with Tofu

Ingredients

• 1 tsp chili sauce hot chinese to taste ()
• 1 tsp garlic chopped
• 4  spring onion finely chopped
• 2 tbsp juice of lime 
• 8 ounces mushrooms sliced
• 2 servings napa cabbage shredded
• 2 servings peanuts toasted chopped
• 0.3 tsp pepper red
• 1.5 tsp sesame oil 
• 14 ounces shirataki packed in water (two 7 or 8 ounce packages)
• 3 tbsp soya sauce 
• 1 tsp sugar 
• 8 ounces tofu firm cut into cubes
• 2 cups water 
• 2 servings frangelico 
• 2 servings frangelico 

Equipment

• bowl
• frying pan
• sauce pan
• wok

Directions

1. Drain and rinse the shirataki noodles and place them in a saucepan with the water, soy sauce, and sesame oil. Bring to a boil and cook for 2 minutes.
2. Remove from the heat and set aside. Toss the tofu cubes with the 1 tbsp. soy sauce and 1/4 tsp. sesame oil and set aside while you heat an oiled non-stick skillet or wok. When the skillet is hot, lift the tofu from the marinade and pan-fry it until it is lightly brown on all sides.
3. Remove it from the skillet and place it back in the bowl with the marinade. Stir gently, and set aside.
4. Add the remaining 1 1/2 tsp. sesame oil to the pan. Over medium-high heat, stir fry the red pepper, garlic, green onions, and mushrooms until the mushrooms start to exude their juices.
5. Add the lime juice, 3 tbsp. soy sauce, and sugar, and stir well. Continue stir-frying until the mixture boils.
6. Drain the noodles and add them to the pan, along with the tofu and its marinade. Toss well to mix.
7. Serve on a bed of shredded cabbage and sprinkle with chopped peanuts.