Sesame Veggie Noodle Stir-fry with Tofu & Seitan:
6 servings Pad Thai brown rice noodles
2 packages seitan strips
1 package extra firm tofu, drained and cubed 4x5x3
1 tbsp organic extra virgin olive oil
1 cup organic green beans broken in half
2/3 cup organic shredded carrots
1 package organic white mushrooms
1/2 package organic portobello mushrooms
2 organic zucchini,
1 organic red pepper, chopped
1 organic yellow onion
For the Noodle Sauce:
1/2 cup organic soy sauce
3 tbsp organic rice vinegar
1 tsp organic sriracha
2 2/3 tbsp (or 2 tbsp and 2 tsp) organic sesame oil
1/4 tsp organic cane sugar
sliced organic green onions
organic sesame seeds
Drain and lightly rinse the seitan, then pat it dry between two paper towels. Cover fully with Annie's Sesame Shiitake Dressing and set aside to marinate for at least 15 minutes. I usually do this in a tupperware container or plastic baggie. Once the tofu has been fully drained and cubed, in a separate container from the seitan, also cover with the dressing and set aside. You can save time by setting the tofu and seitan to marinate the night before.
Prep all the veggies by rinsing and chopping accordingly. Then begin sautéing the pepper and zucchini in the olive oil in a large fry pan.
While they are cooking begin sautéing the seitan on low in a separate fry pan. Add the seitan, and all of the dressing it has been marinating in to the pan together. The seitan will cook here for the rest of the meal prep, so just make sure to stir occasionally and keep the heat on low.
Add the green beans, carrots, mushrooms, and onion to the zucchini and pepper, stirring everything together and cooking for another 2-3 minutes. Then add the tofu and about half of the dressing it has been marinating, stir together gently, bring heat to medium-low and allow to simmer.
Next, cook the pad thai noodles according to direction.
In a separate bowl combine the soy sauce, rice vinegar, sriracha, sesame oil, and cane sugar and whisk together.
Once the noodles are done, drain them and rinse them very well in hot water, and add them to a large mixing bowl. Whisk the noodle sauce again and then poor directly over the noodles and mix until all noddles are evenly coated. Return the noodles back to the pan they were cooked in, cover, and place back onto stove to keep warm without turning the stove back on.
Once the veggies are cooked and softened, spoon some noodles onto a dish, the top with veggies and tofu, and add some seitan and enjoy!